Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, my fruity lamb curry š. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Be the first to review this recipe. 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.
My Fruity Lamb Curry š is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. My Fruity Lamb Curry š is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have my fruity lamb curry š using 16 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make My Fruity Lamb Curry š:
- Take 1/2 kg lamb, i cut up a shoulder of lamb taken off the bone
- Get 200 grams sultanas
- Get 1 tbsp veg oil
- Take 4 small Shallots chopped
- Prepare 2 clove Garlic crushed
- Get 1 tsp turmeric
- Take 1/2 tsp chilli powder or flakes
- Prepare 1/2 tsp Mixed Spice
- Get 1 tsp medium madras curry powder
- Make ready 2 tbsp curry paste medium
- Take 1 pints water cold to mix curry paste
- Make ready 1 tbsp Apple Sauce
- Take 1 tbsp Mango Chutney
- Take 1 apple chopped
- Take to taste Salt & Pepper
- Take 1 tbsp Tomato sauce
Add the lamb cubes to the bowl and toss until they are thoroughly coated. Heat the butter and oil together in a large skillet over high heat. With winter just round the corner, here is the perfect solution to fight off the chills. This Cape Malay lamb curry is spicy and fragrant with massive.
Instructions to make My Fruity Lamb Curry š:
- Soak the sultanas in hot water for an hour. After an hour they will have soaked up most of the water and are softer to cook with
- Cut up your lamb
- On a fry pan or wok, fry the the lamb until the redness has gone about 3 minutes.
- Take lamb off and set aside
- Use veg oil add to the same pan heat up then add shallots
- Fry until opaque in colour then add the garlic stir in and turn heat down fry for 1 minute.
- Add the lamb
- Add the turmeric, chili, mixed spice, madras curry powder and curry paste mixed in water and stir and bring to the boil. Turn down and simmer for a 30 mins.
- Add the apple sauce and stir in
- Add the mango chutney and stir in
- Then add the sultanas and stir in bring to the boil and simmer for 15 minutes.
- Then add the apple pieces and stir and simmer for 10 minutes
- Add the tomato sauce, salt & pepper and stir in.
- Add to a serving plate and add some fresh coriander and serve with Basmati rice.
Heat the oil in a casserole and brown the lamb on all sides. Make this recipe on the stovetop or in the pressure cooker. Whatever you choose, slowly cooking the lamb is the key to tender I first encountered this lamb curry at my friend Elizabeth Abbott's parent's house and begged her mother Maria for the recipe, which, thankfully, she gave me. From our mutton curry recipe to exciting lamb curry recipes for the slow cooker, make one of our easy lamb curry recipes. A classic lamb and spinach Indian curry - this would make a great economical, and much tastier, alternative to a Friday night takeaway.
So that’s going to wrap this up for this special food my fruity lamb curry š recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!