Main Meals
Lamb Curry
14
Oct
Oct
This recipe is one that has been shared far and wide but I have always thought of it as Sue’s Lamb Curry.
This curry is a mild sweet curry not a fiery hot Indian curry and the end result is deliciously tender lamb in a lovely mild sauce.
I have made it in an electric frying pan, on the stove top, in the oven and in the slow cooker so it is very adaptable.
Sweet Lamb Curry
Melt in the mouth sweet lamb curry.
Ingredients
- 750 gm Diced Lamb
- 3 Tbsp Plain flour
- 1-2 Tbsp Curry powder
- Pinch Salt
- Pinch Pepper
- 1 tsp Sugar
- 1 Onion diced
- 1 Carrot diced
- 2 Stalks celery diced
- 2 Tbsp Oil
- 30 gm Butter
- 3 Cups Beef stock
- 2 Tbsp Tomato sauce or relish
- 1 Apple peeled and diced
- 1/2 Lemon juiced
- 1/2 Cup Sultanas
Instructions
- Season lamb with flour, curry powder, salt and pepper.
- In a large pan fry vegetables in half the oil and butter until softened, set aside.
- Add remaining oil and butter to pan fry lamb until browned, do this in batches so the pan doesn't over crowd.
- Stir in the sauce, sugar, and stock until well combined, return the vegetables to the pan, bring to the boil. Reduce the heat, cover and simmer 1 1/2 hours or until lamb is cooked and tender, stirring occasionally.
- Add sultanas, apple and lemon juice cook a further 15 minutes.
- Serve with mashed potato or steamed rice.
Notes
You can add plenty of extra vegetables (potato, sweet potato, pumpkin, parsnip, beans, peas etc)
Lamb curry can also be cooked, covered in a moderate oven 180 C for 2 hours.
To cook in the slow cooker place vegetables on the base, top with seasoned lamb. Combine sauce ingredients and pour over lamb, cook on low 8-9 hours on low or 4-5 hours on high, adding apple and lemon juice in the last half hour.
I often make pies with the leftovers and freeze for a quick lunch or snack.
