Minced lamb curry
15 ingredients
9 steps
Ingredients
- 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 puree (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
- 1 x coriander chopped, as needed
- 1 x rice, cooked white, as needed
Directions
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1Heat the oil in a large saucepan over a moderate heat.
-
2Fry the onions, garlic and salt until the onions are softened.
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3Stir in the lamb mince, breaking it up with a wooden spoon, and cook until lightly browned.
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4You can tip out the excess fat from the lamb but you also get great results if you leave it in.
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5Add the curry powder, tomato puree, chutney and vinegar, and stir together.
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6Cook for a few minutes.
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7Pour the stock into the pan, followed by the almonds, apricots, sultanas and a little salt and pepper.
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8Simmer gently for approximately 20 to 30 minutes.
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9Serve with rice and a sprinkling of chopped coriander.
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