Quick Sweet Lamb Curry (Microwave or Oven) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
1 large onion |
1 -2 tablespoon curry powder |
2 tablespoons butter |
1 medium apple |
1 banana |
1/2 cup currants |
1 tablespoon coconut |
2 tablespoons fruit chutney or 2 tablespoons jam |
3 tablespoons flour |
1 1/2 cups beef stock |
800 g shoulder lamb chops (i use lamb chunks) |
salt and pepper |
Directions:
1. Peel and slice onion.
2. Combine in a large flat dish with curry powder and butter.
3. Cook covered at high power in the microwave for 4 minutes.
4. Peel and slice apple and banana.
5. Add to onion with currants, coconut, chutney and flour.
6. Stir.
7. Add meat and stock and stir again.
8. Add salt and pepper.
9. Microwave: Cook covered on high power for 6 minutes, then medium-low power (50%) for 20-25 minutes until meat is almost tender.
10. Rearrange meat in dish once during the cooking.
11. Stand covered for 10-15 minutes before serving.
12. Oven: Put everything into an oven-proof dish with the lid on.
13. Cook at 180 degrees (celcius) for 1 1/2 2 hrs.
14. Stir once during cooking.
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