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Curried lamb and potatoes

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, H, C
MineralsFluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons oil

  2. 2 onions, cut into wedges

  3. 1/3 cup madras curry powder

  4. 1kg lamb leg half for roasting, boned and cut into 3cm cubes

  5. 500g small chat potatoes, halved

  6. 2 green apples, peeled, cut into eighths

  7. 400g can whole peeled tomatoes

  8. 1 cup vegetable stock

  9. 1 cup frozen peas

  10. 2 red apples, cut into thin wedges

  11. Juice of 1 lemon

  12. 1/4 cup desiccated coconut

  13. Pappadums, to serve

Instructions Jump to Ingredients ↑

  1. Heat half the oil in a large saucepan. Cook onion for 3 minutes until soft. Add the curry powder; stir for 30 seconds. Add half the meat; cook until lightly browned. Remove and set aside. Repeat with remaining oil and meat.

  2. Add potato and green apple to pan, cook for 5 minutes, stirring often. Stir in tomatoes and stock; return meat mixture. Cover and simmer for 1 hour until meat is tender. Add peas; cook 5 minutes more.

  3. Dip red apples into lemon juice; roll in the coconut. Serve curry with apple wedges and pappadums.

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