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Tropical Curry Lamb

Microwaverina's picture
The tropical curry lamb is a flavorful and spicy preparation of cubed lamb meat. Seasoned with onions, curry powder and slow cooked in chicken stock, the tropical lamb curry has a nice gravy with apricot and apricot juice and can be served with rice or dinner rolls. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Onion 1 , thinly sliced
  Lamb 1 Kilogram, trimmed and cubed
  Chicken stock 1 Cup (16 tbs)
  Chicken stock powder 1 Teaspoon
  Curry powder 3 Teaspoon
  Apricot halves 825 Gram, drained
  Syrup 1⁄2 Cup (8 tbs)
  Arrowroot 2 Tablespoon
Directions

1.
Place onion, lamb, chicken stock, stock powder and curry powder into a 2-litre casserole.
2.
Cover and cook for 2 hours on SLOW COOK.
3.
Drain lamb and reserve 1/2 cup of liquid.
4.
Combine apricot juice, lamb stock and arrowroot.
Cook for 3 minutes on HIGH.
5.
Combine lamb, apricots and apricot syrup in a 2-litre casserole dish.
6.
Heat through for 4-6 minutes on MEDIUM HIGH.
7.
Serve with boiled rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Curry
Servings: 
6

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