Tuesday, January 3, 2017

Lamb and potato curry

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

Lamb and potato curry
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.

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