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

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

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