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Minced lamb curry

From Market Kitchen
Give your children a delicate introduction to spicy food with this mild and fruity curry from Tana Ramsay

Minced lamb curry

Method

1. Heat the oil in a large saucepan over a moderate heat. Fry the onions, garlic and salt until the onions are softened.

2. Stir in the lamb mince, breaking it up with a wooden spoon, and cook until lightly browned. You can tip out the excess fat from the lamb but you also get great results if you leave it in.

3. Add the curry powder, tomato purée, chutney and vinegar, and stir together. Cook for a few minutes. Pour the stock into the pan, followed by the almonds, apricots, sultanas and a little salt and pepper. Simmer gently for approximately 20-30 minutes.

4. Serve with rice and a sprinkling of chopped coriander.

Comments add a comment

E.M.G. | Posted 21-May-08

This is a fantastic recipe. and a great Weight Watchers alternative too!

Serves: 4 children, leaving enough for supper for 2

Prep: 5 min
Cook: 40 min

Ingredients
2 tbsp groundnut oil
2 small Onions, finely chopped
1 garlic clove, crushed
1 pinch Salt
900g lamb mince
3 tbsp curry powder, or to taste
3 tbsp tomato purée
3 tbsp mango chutney
3 tbsp Malt vinegar
100ml chicken stock
25g flaked almonds
6 Dried apricots, quartered
50g sultanas