Minced lamb curry

Directions

Heat the oil in a large saucepan over a moderate heat.

Fry the onions, garlic and salt until the onions are softened.

Stir in the lamb mince, breaking it up with a wooden spoon, and cook until lightly browned.

You can tip out the excess fat from the lamb but you also get great results if you leave it in.

Add the curry powder, tomato purée, chutney and vinegar, and stir together. Cook for a few minutes.

Pour the stock into the pan, followed by the almonds, apricots, sultanas and a little salt and pepper.

Simmer gently for approximately 20 to 30 minutes.

Serve with rice and a sprinkling of chopped coriander.