Mild Lamb Curry Recipe | Stay at Home Mum

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Lamb is the perfect winter food, and this delicious mild lamb curry will soon be a favourite for your family - plus it freezes wonderfully - so make a huge...

Lamb is the perfect winter food, and this delicious mild lamb curry will soon be a favourite for your family – plus it freezes wonderfully – so make a huge batch and freeze some for later.

Serves 6.

Ingredients:

1kg shoulder or chops, diced
3/4 cup plain flour
2 Granny Smith apples, peeled diced
100 grams butter
2 brown onions, chopped finely
1 tin crushed tomatoes
2 teaspoons crushed garlic
1 3/4 cups beef or vegetable stock
2 tablespoons curry powder
2 tablespoons lemon zest
1 tablespoon lemon juice
1 teaspoon brown sugar
2 tablespoons sultanas
2 tablespoons desiccated coconut
1 teaspoon flaked almonds

Method

Toss the diced lamb pieces into the flour until well coated.

Melt the butter in a pan and brown the floured lamb pieces and set aside.

Reheat the pan and add the apple, onion, tin of tomatoes, garlic and curry powder.

Fry off until the apple is soft and the sauce thickens. Pour into a heavy baking dish (or the slow cooker) and add the remaining ingredients except for the almonds.

Bake for two hours at 180 degrees or for 6 – 7 hours in the slow cooker.

Serve the lamb curry on a bed of rice and with some Naan Bread.