Whip up our Middle Eastern-inspired sweet lamb curry, best served with crispy pappadums and a dollop of natural yoghurt

Prep Time : 0:05 | Cook Time : 0:30 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 2 tablespoons vegetable oil

• 1 brown onion, finely chopped

• 2 to 3 tablespoons mild curry powder

• 750g lamb mince

• 1/2 cup fruit chutney

• 1 Granny Smith apple, peeled, cored, finely chopped

• 1/2 cup sultanas

• 1/2 cup Massel chicken style liquid stock

• Pappadums, to serve

• Thick Greek-style yoghurt, to serve

Method

• Step 1

  Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 2 to 3 minutes or until tender.

• Step 2

  Increase heat to high. Add curry powder and mince. Cook, stirring with a wooden spoon, for 5 to 6 minutes or until browned.

• Step 3

  Stir in chutney, apple, sultanas and stock or water. Bring to the boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until mixture thickens.

• Step 4

  Spoon mince mixture into pappadums. Top with a dollop of yoghurt. Serve.