Lamb and potato curry

This simple lamb curry is given subtle sweetness with the addition of apple.

• 1/2 cup plain flour
• 1kg lamb, cut into 3cm cubes
• 2 1/2 tablespoons olive oil
• 1 onion, halved, thinly sliced
• 1 Granny Smith apple, peeled, cored, grated
• 2 tablespoons curry powder
• 2 cups Campbell's Real Stock Chicken
• 2 large Desiree potatoes, peeled, chopped into 3cm cubes
• steamed basmati rice, to serve

Energy 3134kJ	Fat saturated 14.00g
Fat Total 43.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 31.00g	Dietary Fibre g
Protein 56.00g	Cholesterol mg
Sodium 671.75mg

All nutrition values are per serve.

1. Step 1

   Place flour and salt and pepper in a dish. Coat lamb in flour. Heat 2 teaspoons oil in a large saucepan over high heat. Add a quarter of the lamb. Cook for 3 to 4 minutes or until browned. Transfer to a large plate. Repeat, in 3 batches, with oil and lamb.

2. Step 2

   Add remaining 2 teaspoons oil and onion to pan. Cook for 3 to 4 minutes or until tender. Add apple and curry powder. Cook for 1 to 2 minutes or until aromatic. Add stock. Add lamb with any juices. Stir to combine. Bring to the boil. Add potatoes. Reduce heat to medium-low and simmer for 1 1/4 hours or until tender.

3. Step 3

   Spoon rice into bowls. Top with curry. Serve.

To freeze: Spoon cooled curry into a shallow container. Freeze for up to 3 months. To reheat: Thaw in the fridge overnight. Microwave single serves, covered, on MEDIUM (50%) for 4 to 6 minutes, stirring every minute, or until hot.