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
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2 tablespoons vegetable oil
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1 brown onion, finely chopped
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2 to 3 tablespoons mild curry powder
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750g lamb mince
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1/2 cup fruit chutney
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1 Granny Smith apple, peeled, cored, finely chopped
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1/2 cup sultanas
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1/2 cup Massel chicken style liquid stock
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Pappadums, to serve
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Thick Greek-style yoghurt, to serve
Method
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Step 1
Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 2 to 3 minutes or until tender.
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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.
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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.
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Step 4
Spoon mince mixture into pappadums. Top with a dollop of yoghurt. Serve.