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