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.
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.