My Fruity Lamb Curry ' Recipe

Name: My Fruity Lamb Curry '
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg lamb, i cut up a shoulder of lamb taken off the bone; 200 grams sultanas; 1 tbsp veg oil; 4 small Shallots chopped; 2 clove Garlic crushed; 1 tsp tumeric; 1/2 tsp chilli powder or flakes; 1/2 tsp Mixed Spice; 1 tsp medium madras curry powder; 2 tbsp curry paste medium; 1 pints water cold to mix curry paste; 1 tbsp Apple Sauce; 1 tbsp Mango Chutney; 1 apple chopped; 1 Salt & Pepper to taste; 1 tbsp Tomato sauce

Servings: persons

1/2 kg lamb, i cut up a shoulder of lamb taken off the bone
200 grams sultanas
1 tbsp veg oil
4 small Shallots chopped
2 clove Garlic crushed
1 tsp tumeric
1/2 tsp chilli powder or flakes
1/2 tsp Mixed Spice
1 tsp medium madras curry powder
2 tbsp curry paste medium
1 pints water cold to mix curry paste
1 tbsp Apple Sauce
1 tbsp Mango Chutney
1 apple chopped
1 Salt & Pepper to taste
1 tbsp Tomato sauce

1
Soak the sultanas in hot water for an hour with water after an hour they will have soaked up most of the water and are softerbto cook with
2
Cut up your lamb
3
On a frypan or wok fry the the lamb until the redness has gone about 3 minutes.
4
Take lamb off and set aside
5
Use veg oil add to the same pan heat up then add shallots
6
Fry until opaque in colour then add the garlic stir in and turn heat down .fry for 1 minute.
7
Add the lamb
8
Add the tumeric,chilli,mixed spice,madras curry powder and curry paste mixed in water and stir and bring to the boil.
9
Turn down and simmer for a 30 mins.
10
Add the apple sauce and stir in
11
Add the mango chutney and stir in
12
Then add the sultanas and stir in bring to the boil and simmer for 15 minutes.
13
Then add the apple pieces and stir and simmer for 10 minutes
14
Add the tomato sauce, salt & pepper and stir in.
15
Add to a serving plate and add some fresh corriander and serve with Basmatti rice .

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 kg lamb, i cut up a shoulder of lamb taken off the bone, 200 grams sultanas, 1 tbsp veg oil, 4 small Shallots chopped, and more.

Yes, My Fruity Lamb Curry ' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Fruity Lamb Curry '

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions