Best Lamb Curry With Apples Recipes

SWEET LAMB CURRY

Sweet Lamb Curry image

A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut.

Provided by windwalker

Categories World Cuisine Recipes Asian Indian

Time 2h

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons all-purpose flour
salt and black pepper to taste
3 ½ pounds cubed lamb stew meat
6 tablespoons butter, divided
2 large onion, chopped
2 tablespoons brown sugar
3 tablespoons curry powder
1 large Granny Smith apple - peeled, cored, and cubed
1 cup chicken stock
½ cup raisins
1 tablespoon lemon juice

Steps:

Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 29.6 g, Cholesterol 202.6 mg, Fat 26.2 g, Fiber 3.2 g, Protein 55.6 g, SaturatedFat 12.4 g, Sodium 374.9 mg, Sugar 18.5 g

LAMB CURRY WITH APPLES

Lamb Curry With Apples image

Make and share this Lamb Curry With Apples recipe from Food.com.

Provided by ratherbeswimmin

Categories Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean lamb stew meat, trimmed
1 tablespoon all-purpose flour
1 teaspoon vegetable oil
3 cups vertically sliced onions
2 teaspoons curry powder
1 teaspoon ground ginger
1/4-1/2 teaspoon cayenne pepper (to taste)
1 1/2 cups chopped peeled golden delicious apples
2 teaspoons minced garlic
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can low sodium beef broth

Steps:

Add lamb to a bowl; sprinkle with flour, tossing to coat.
Heat oil in a big nonstick skillet over med-high heat; add in lamb; cook/stir 4 minutes or until browned.
Stir in onion, curry, ginger, and pepper; cook 5 minutes or until onion is tender.
Stir in apple, garlic, tomatoes, and broth; bring to a boil; cover, and decrease heat; simmer 15 minutes.

Nutrition Facts : Calories 277.5, Fat 7.7, SaturatedFat 2.4, Cholesterol 73.7, Sodium 301.8, Carbohydrate 27.9, Fiber 4.7, Sugar 13.9, Protein 25.4

LEFTOVER LAMB CURRY

Leftover Lamb Curry image

The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don't finish a leg of lamb.

Provided by Irmgard

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 -3 cups cubed cooked lamb
1 onion
1 apple, peeled and cored
1 stalk celery
2 cloves garlic
2 tablespoons curry powder
1/4 teaspoon dried thyme
1 cup chicken stock
1/2-1 cup chopped canned tomato
salt and pepper

Steps:

Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
Melt the butter in a skillet and cook the vegetables until softened but not browned.
Stir in the curry powder and thyme; cook, stirring, for 1 minute.
Stir in the chicken stock and tomatoes; simmer for two minutes.
Season with salt and pepper; add more curry powder if desired.
For a smooth sauce, puree in the food processor and pour back into the skillet.
Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
Serve over rice.