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