Fruitylambcurry Recipes
FRUITY LAMB CURRY
I have been making this for years, the whole family loves it. This is mild, so if your taste is for something a bit hotter just add more curry powder. I have keep it plain because of small kids.
Provided by rainbowbrush
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in pan over a medium gas flame and sauté meat and onion.
- Stir in curry powder and flour and gradually add water.
- Bring to boil, stirring constantly. Add remaining ingredients (including liquid from the pineapple) and simmer gently over a low gas flame until meat is tender, approximately 1 1/2 hours.
- Serve with rice and a selection of accompaniments such as yoghurt, cucumber, banana slices and chutney.
Nutrition Facts : Calories 538.5, Fat 32.3, SaturatedFat 11.3, Cholesterol 132.3, Sodium 680.9, Carbohydrate 25.1, Fiber 2.8, Sugar 14.4, Protein 37.1
FRUITY LAMB CURRY
Make and share this Fruity Lamb Curry recipe from Food.com.
Provided by Jane Gib
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor place the onion, apple, leek and garlic.
- Melt the butter and cook until softened but not browned.
- Stir in the curry powder, cumin, tumeric, coconut and thyme. Cook, stirring, for 1 minute.
- Stir in the chicken stock and tomatoes; simmer for two minutes.
- Season .
- Add the lamb cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
- Serve over rice.
Nutrition Facts : Calories 191.4, Fat 9.1, SaturatedFat 5.3, Cholesterol 17.1, Sodium 143.5, Carbohydrate 26.8, Fiber 6.1, Sugar 13.7, Protein 4.4
SWEET LAMB CURRY
A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut.
Provided by windwalker
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
- Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 29.6 g, Cholesterol 202.6 mg, Fat 26.2 g, Fiber 3.2 g, Protein 55.6 g, SaturatedFat 12.4 g, Sodium 374.9 mg, Sugar 18.5 g
MILD AND FRUITY LAMB CURRY-PERFECT FOR CHILDREN!
This recipe is an ideal introduction to spicier food for young children or those who just aren't very adventurous! It can be whipped up in no time at all, and is very tasty and satisfying-even for those who like a bit more fire, making it an ideal family supper.
Provided by Noo8820
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan; fry the onion, garlic and salt until soft.
- Stir in the lamb and brown.
- Add curry powder, tomato puree, mango chutney and vinegar. Add the stock, chopped apricots, sultanas and season to taste. At this point you can also add 25g of flaked almonds.
- Simmer gently for approx 20-30 minutes.
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