Minced lamb curry
If you kids don't love lamb, try this minced lamb curry, this recipe is welcomed by kids!
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanut oil
or other ground oil |
|
| 2 | small |
onions
finely chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | pinch |
salt
|
*
|
| 900 | grams |
lamb
mince |
|
| 1 | x |
curry powder
to taste |
*
|
| 3 | tablespoons |
tomato purée (passata)
|
|
| 3 | tablespoons |
mango chutney
|
* |
| 3 | tablespoons |
malt vinegar
|
|
| 100 | millilitres |
chicken broth
|
*
|
| 25 | grams |
almonds
flaked |
|
| 6 | each |
apricots, dried
quartered |
*
|
| 50 | grams |
raisins, seedless
|
|
| To server | |||
| 1 | x |
coriander
chopped, as needed |
*
|
| 1 | x |
rice, cooked
white, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
or other ground oil |
|
| 2 | small |
onions
finely chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | pinch |
salt
|
*
|
| 9E+2 | grams |
lamb
mince |
|
| 1 | x |
curry powder
to taste |
*
|
| 45 | ml |
tomato purée (passata)
|
|
| 45 | ml |
mango chutney
|
* |
| 45 | ml |
malt vinegar
|
|
| 1E+2 | millilitres |
chicken broth
|
*
|
| 25 | grams |
almonds
flaked |
|
| 6 | each |
apricots, dried
quartered |
*
|
| 5E+1 | grams |
raisins, seedless
|
|
| To server: | |||
| 1 | x |
coriander
chopped, as needed |
*
|
| 1 | x |
rice, cooked
white, as needed |
*
|
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.
