SWEET LAMB CURRY
Make and share this Sweet Lamb Curry recipe from Food.com.
Provided by maxee67
Categories Lamb/Sheep
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Method.
- Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 2 to 3 minutes or until tender.
- Increase heat to high. Add curry powder and mince. Cook, stirring with a wooden spoon, for 5 to 6 minutes or until browned.
- Stir in chutney, apple, sultanas and stock or water. Bring to the boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until mixture thickens.
- Spoon mince mixture into pappadums. Top with a dollop of yoghurt. Serve.
- Source.
Nutrition Facts : Calories 701.1, Fat 51.6, SaturatedFat 20.2, Cholesterol 137.8, Sodium 158.7, Carbohydrate 26.7, Fiber 3, Sugar 17.5, Protein 33.2
SWEET CURRIED LAMB CHOPS
A sweet curry that even the kids love with a rich fruity sauce, best with rice or mashed potatoes to soak the sauce up.
Provided by Sandra Williamson
Categories Lamb/Sheep
Time 2h22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
- Arrange browned/cooked chops in a single layer in an oven-proof dish.
- Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
- Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
- Add vinegar, blend until smooth.
- Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
- Pour thickened sauce over the chops and onions, cover.
- Bake in moderate oven for 1.5-2 hours or until chops are tender.
- Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).
QUICK SWEET LAMB CURRY (MICROWAVE OR OVEN)
This western-style curry was passed on to my mother by her friend many years ago, and has now been passed on to me... one of my favourites! This is a great meal to make when time is of the essence but you still want something to eat! Serve with basmati rice and poppadoms or paratha. Also good as one of a variety of dishes at a dinner party. Note: I recommend that you use good quality lamb if cooking this in the microwave, otherwise the meat will be tough. Quantities of ingredients are flexible, I hardly ever stick to the amounts given! I also like to add peas to make the curry all the more interesting.
Provided by baraahnz
Categories Curries
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and slice onion.
- Combine in a large flat dish with curry powder and butter.
- Cook covered at high power in the microwave for 4 minutes.
- Peel and slice apple and banana.
- Add to onion with currants, coconut, chutney and flour.
- Stir.
- Add meat and stock and stir again.
- Add salt and pepper.
- Microwave: Cook covered on high power for 6 minutes, then medium-low power (50%) for 20-25 minutes until meat is almost tender.
- Rearrange meat in dish once during the cooking.
- Stand covered for 10-15 minutes before serving.
- Oven: Put everything into an oven-proof dish with the lid on.
- Cook at 180 degrees (celcius) for 1 1/2 2 hrs.
- Stir once during cooking.
Nutrition Facts : Calories 1472.5, Fat 101.4, SaturatedFat 47.2, Cholesterol 318.5, Sodium 922.4, Carbohydrate 69.1, Fiber 8.7, Sugar 42.2, Protein 73.4
LEFTOVER LAMB CURRY
Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast
Provided by Esther Clark
Categories Dinner, Supper
Time 1h40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
- Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
- Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.
Nutrition Facts : Calories 393 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
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