Fruity Lamb Curry Recipes

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MILD AND FRUITY LAMB CURRY-PERFECT FOR CHILDREN!

This recipe is an ideal introduction to spicier food for young children or those who just aren't very adventurous! It can be whipped up in no time at all, and is very tasty and satisfying-even for those who like a bit more fire, making it an ideal family supper.

Provided by Noo8820

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12



Mild and Fruity Lamb Curry-Perfect for Children! image

Steps:

  • Heat the oil in a large pan; fry the onion, garlic and salt until soft.
  • Stir in the lamb and brown.
  • Add curry powder, tomato puree, mango chutney and vinegar. Add the stock, chopped apricots, sultanas and season to taste. At this point you can also add 25g of flaked almonds.
  • Simmer gently for approx 20-30 minutes.

2 tablespoons oil
1 chopped onion
1 minced garlic clove
1 pinch salt
900 g ground lamb
3 tablespoons curry powder
3 tablespoons tomato puree
3 tablespoons mango chutney
3 tablespoons malt vinegar
100 ml chicken stock
6 dried apricots
50 g sultanas

FRUITY LAMB CURRY

I have been making this for years, the whole family loves it. This is mild, so if your taste is for something a bit hotter just add more curry powder. I have keep it plain because of small kids.

Provided by rainbowbrush

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Fruity Lamb Curry image

Steps:

  • Heat oil in pan over a medium gas flame and sauté meat and onion.
  • Stir in curry powder and flour and gradually add water.
  • Bring to boil, stirring constantly. Add remaining ingredients (including liquid from the pineapple) and simmer gently over a low gas flame until meat is tender, approximately 1 1/2 hours.
  • Serve with rice and a selection of accompaniments such as yoghurt, cucumber, banana slices and chutney.

Nutrition Facts : Calories 538.5, Fat 32.3, SaturatedFat 11.3, Cholesterol 132.3, Sodium 680.9, Carbohydrate 25.1, Fiber 2.8, Sugar 14.4, Protein 37.1

1 kg lamb, diced
2 tablespoons oil
1 onion, chopped
2 tablespoons plain flour
2 tablespoons curry powder
2 cups water
2 chicken stock cubes
1 (250 ml) can crushed pineapple
1 banana, sliced
2 tablespoons fruit chutney

FRUITY LAMB CURRY

Make and share this Fruity Lamb Curry recipe from Food.com.

Provided by Jane Gib

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Fruity Lamb Curry image

Steps:

  • In a food processor place the onion, apple, leek and garlic.
  • Melt the butter and cook until softened but not browned.
  • Stir in the curry powder, cumin, tumeric, coconut and thyme. Cook, stirring, for 1 minute.
  • Stir in the chicken stock and tomatoes; simmer for two minutes.
  • Season .
  • Add the lamb cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
  • Serve over rice.

Nutrition Facts : Calories 191.4, Fat 9.1, SaturatedFat 5.3, Cholesterol 17.1, Sodium 143.5, Carbohydrate 26.8, Fiber 6.1, Sugar 13.7, Protein 4.4

2 tablespoons butter or 2 tablespoons oil
3 cups cubed cooked lamb
1 onion
2 apples, peeled
1 leek
2 garlic cloves
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon coconut
3 tablespoons curry powder
1/2 teaspoon dried thyme
1 cup chicken stock
4 chopped tomatoes
salt and pepper

FRUITY LAMB TAGINE

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 12



Fruity lamb tagine image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
  • If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium

2 tbsp olive oil
500g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpea, rinsed and drained
200g dried apricot
600ml chicken stock
120g pack pomegranate seeds
2 large handfuls coriander, roughly chopped

LAMB CURRY

We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.

Provided by JustJanS

Categories     Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13



Lamb Curry image

Steps:

  • Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
  • Add the curry powder, salt and vinegar and stir thoroughly.
  • Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
  • Add the tomatoes, chillies and mint.
  • Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
  • Add the garam masala and chopped coriander in the last 5 minutes of cooking.
  • *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or 2 tablespoons lemon juice
3 large ripe tomatoes
2 fresh red chilies or 2 green chilies
2 tablespoons chopped of fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or 1 tablespoon mint

NANA'S FRUITY CHICKEN CURRY

My Nana's recipe for fruity chicken curry that she used to make in the 1970's when she was a pub landlady.

Provided by sailor83

Time 1h

Yield Serves 4

Number Of Ingredients 0



Nana's Fruity Chicken Curry image

Steps:

  • In a large frying pan, fry the chicken breast until browned or, if you prefer you can just drop the raw chicken into the curry later.
  • Add the onion, apple and banana to a medium sized casserole dish and fry until the onion has softened. (About 10 minutes)
  • Add the curry paste and curry powder and stir into to the mixture.
  • Add the chicken stock followed by the chicken.
  • Simmer on a low heat for 30 minutes, stirring occasionally with the lid off. The liquid should reduce down.
  • Add the coconut milk, raisins, nuts and chick peas (If using) and continue to cook for another 10 minutes.
  • Serve with steamed/boiled white rice.

LAMB CURRY

I've made this lamb curry recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Good warmed over too. Possible condiments: sliced bananas, shredded coconut, toasted almonds, chopped green pepper.

Provided by Anonymous

Time 1h15m

Yield 4

Number Of Ingredients 12



Lamb Curry image

Steps:

  • Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
  • Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
  • Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 58.1 g, Cholesterol 86.9 mg, Fat 28 g, Fiber 3.3 g, Protein 30.1 g, SaturatedFat 8.4 g, Sodium 1394.9 mg, Sugar 7.8 g

1 tablespoon vegetable oil
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
1 medium onion, sliced
3 cups beef broth
¼ cup seedless golden raisins
¼ cup chopped almonds
¼ cup mango chutney
1 tablespoon distilled white vinegar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup uncooked white rice

FRUITY CARIBBEAN CURRY

Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11



Fruity Caribbean curry image

Steps:

  • Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
  • Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

Nutrition Facts : Calories 458 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium

2 tsp vegetable or sunflower oil
4 chicken drumsticks , skin removed
2 large red onions , chopped
2 peppers (any colours will do), chopped
3-4 tbsp mild curry powder
425g can pineapple chunks in unsweetened juice
400g can coconut milk
400g can kidney beans , drained
2-4 tbsp hot pepper sauce (depending on how hot you like it)
small bunch coriander , chopped
cooked rice , to serve (we used Tilda coconut rice)

DRIED FRUIT LAMB (OR BEEF) CURRY

I'm posting this for ZWT 2006 (African Region). It is an African Curry dish and as I love Curry and also love fruit in savory dishes I thought it might be a good one in case anyone else shares these same likings.

Provided by JanetB-KY

Categories     Curries

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 13



Dried Fruit Lamb (Or Beef) Curry image

Steps:

  • Combine the apples, prunes and raisins in a bowl, pour the water over them and let soak for at least an hour, turning the fruit occasionally.
  • Dry the cubed meat with a paper towel and sprinkle them with the salt.
  • In a heavy large skillet, heat the oil over moderate heat until it is hot enough that a haze forms above it; brown the meat in the hot oil in 2 or 3 batches, turning the meat even ly to get them a good rich brown color; as they brown transfer to a plate and set aside.
  • Pour off all but about 2 tbsps of the fat from the pan and drop in the onions; stir constantly and scrape up the browned bits from the bottom of the pan; cook the onions for about 3 to 4 minutes, until they are soft.
  • Reduce the heat to low, add the Curry powder and stir for 2 minutes or so to toast the Curry a bit, thus intensifying it's flavor ( a step you should always take when using Curry powder; it leeches any bitterness from some of the stronger spices in Curry).
  • Return the meat to the pan, along with any liquid that has accumulated around it; stir in the fruits along with their soaking water, the vinegar and the lemon juice.
  • Bring to a boil over high heat, then reduce the heat to low.
  • Partially cover the skillet and simmer for about one hour or until the meat is tender and shows no resistance when poked with a sharp knife.
  • Check the pan periodically and if it looks too dry, add up to a 1/4 cup water, a few tablespoons at a time; when the curry is done however, most of the liquid should be dried up as this is a dryer curry not a soupy one.
  • Taste for seasoning and mound the curry on a heated platter; just before serving sprinkle with the peanuts and slice the bananas and arrange around the curry.
  • Serve with hot rice, preferably Jasmine, and your favorite chutney.
  • Also, I like a hotter curry and have found that adding an additional 1/2 tbsp of curry powder or paste does the trick, especially if I am serving with a hot chutney.

Nutrition Facts : Calories 809, Fat 51.2, SaturatedFat 17.8, Cholesterol 122.5, Sodium 826.6, Carbohydrate 59.2, Fiber 7.7, Sugar 37.5, Protein 34

1 cup dried apple
1/2 cup dried pitted prunes
1/2 cup raisins
1 1/2 cups water
1 1/2 lbs boneless lamb shoulder or 1 1/2 lbs beef chuck, well trimmed, cut into 1 inch cubes
1 teaspoon salt
2 tablespoons oil
1 cup chopped onion
2 tablespoons curry powder
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 cup salted peanuts, coarsely chopped
2 medium bananas

LAMB MADRAS CURRY

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

Provided by Lee Jackson

Categories     World Cuisine Recipes     Asian     Indian

Time 2h30m

Yield 8

Number Of Ingredients 21



Lamb Madras Curry image

Steps:

  • Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
  • Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
  • Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
  • When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 16.2 g, Cholesterol 115.7 mg, Fat 37.1 g, Fiber 3.9 g, Protein 28.6 g, SaturatedFat 20.6 g, Sodium 478.9 mg, Sugar 5.4 g

1 ½ tablespoons coriander seeds
1 ½ teaspoons cumin seeds
½ teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 ½ teaspoons ground turmeric
2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
½ cup ghee (clarified butter), melted
¼ cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 ½ teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

LAMB & MANGO CURRY

You can't beat a big hearty curry for a crowd. Serve this tomato-based spice pot with green chillies on the side for those who like things really spicy

Provided by Jane Hornby

Categories     Main course

Time 2h55m

Number Of Ingredients 16



Lamb & mango curry image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don't have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.
  • Stir in the lamb and cook for a few mins until it changes colour all over - it doesn't need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.
  • Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it's ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.

Nutrition Facts : Calories 421 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

2 onions , quartered
thumb-sized piece ginger , peeled and roughly chopped
5 garlic cloves
1 tbsp vegetable oil
1 heaped tsp turmeric (see tip, below)
2 heaped tsp ground cumin
2 heaped tsp ground coriander
1 tsp mild chilli powder
5 cardamom pods
2 tbsp tomato purée
800g trimmed lamb shoulder, cubed
400g can reduced-fat coconut milk (save 2 tbsp for serving)
200g chopped tomato from a can
2 ripe mangoes , sliced
handful coriander
rice, chutneys and pickle of your choice

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From webetutorial.com


LAMB CURRY RECIPES - BBC GOOD FOOD
Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day. Aubergine curry with lamb cutlets . A star rating of 4.5 out of 5. 22 ratings. A showstopping family curry, perfect for a special occasion. Pair the chunky spiced aubergine and turmeric-coated lamb cutlets with rice and cooling yogurt. Easy slow ...
From bbcgoodfood.com


CAPE MALAY LAMB CURRY - SPICY, FRUITY LAMB CURRY - HOW TO MAKE …
Dec 9, 2019 - Cape Malay Lamb Curry - Spicy, Fruity Lamb Curry - How to Make Lamb Curry!!! Recipe Type: Curry / Lamb Cuisine: South African Author: Whats4Chow Prep time: 20 mins Cook time: 90 mins Total time: 1 hour 50 mins Serves: 4-6 With winter just round the corner, here is the perfect solution to fight off… Pinterest. Today. Explore. When autocomplete results …
From pinterest.ca


INDIAN LAMB CURRY RECIPE - THE SPRUCE EATS
"The curry spice ingredients with the browned onions and lamb make a delicious, well-balanced dish. This recipe was surprisingly easy to make and cook. It requires a food processor, but a small one works fine. We enjoyed it with rice and naan bread. I will make it again and try the variation with cream." —
From thespruceeats.com


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