Recipes
Fruity Lamb Curry
Serves 4
Cooking Time: Prep Time:
Ingredients
- 250 ml SAFARI Dried Apple Rings
- 180 ml SAFARI Golden Sultanas
- 125 ml SAFARI Seedless Raisins
- 125 ml SASKO seasoned Cake Flour
- 125 ml SASKO seasoned Cake Flour
- 500 g boneless lamb shoulder, cut into cubes
- 30 ml oil
- 1 large onion, chopped
- 1 crushed clove of garlic
- 15 ml mild curry powder
- 10 ml ground coriander
- 5 ml turmeric
- 5 ml ground ginger
- 5 ml ground cumin
- 2.5 ml chili powder or dried red chili flakes
- 2 tomatoes, skinned and finely chopped
- 30 ml lemon juice
- 30 ml brown sugar
- salt to taste
- 125 ml plain yoghurt
Method
- Cover the apple rings with boiling water and set aside for an hour. Drain and pat dry. Reserve 125 ml of the liquid.
- Dust the meat with the flour and shake off the excess.
- Heat the oil in a saucepan and add the onion. Sauté until golden then add the meat. Lightly brown the meat then add the garlic. Sauté briefly then add the curry powder, coriander, turmeric, ginger, cumin and chili powder or flakes. Sauté for a further minute to cook out the floury taste of the curry powder.
- Now add the tomatoes, sultanas, raisins, lemon juice, sugar and salt. Mix well, add the reserved apple water and the dried apples and bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the meat is tender.
- When done, add yoghurt and heat through before serving with rice, prune chutney and lemon.
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