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Apple Lamb Curry

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  Boneless stewing lamb 1 Pound
  Onion 1 , minced
  Garlic 1 Clove (5 gm), minced
  Fat/Cooking oil 3 Tablespoon
  Curry powder 3 Teaspoon
  Paprika 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Tomato paste 6 Ounce (1 Can)
  Boiling water 1 Cup (16 tbs)
  Chopped peeled tart apples 2 Cup (32 tbs)
  Hot cooked rice 2 Cup (32 tbs) (For Serving)

Cut lamb into 1-inch cubes.
Saute onion and garlic in fat until golden brown.
Add curry powder, paprika, ginger, chili powder, and sugar.
Blend well.
Add lamb and brown on all sides.
Add tomato paste and enough boiling water to cover.
Stir well.
Cover; simmer for 30 minutes over low heat.
Add apples; cook for 15 minutes longer.

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