My Mum’s Sweet Lamb Curry – incredibly tender lamb in a classic English Curry Sauce with the sweetness of carrots, sultanas and cashews.
When we were young, my Mum would make this classic English curry she learned to make from her mum (who had it on the menu at the pub she was a cook at) for my dad – she reckons she used to make because it was the only curry she knew how to make and he loved it but I’ll never forget the first time she made it for us kids. I’ll be honest – for years we teased her pretty hard about her “sultana curry”.
Fast forward 25 years and when I posted on Skinnymixers about the community submitting recipes for our 10 year birthday celebrations my mum sent me a joke text… “I don’t suppose you would like my sweet curry recipe 🤣”.
I thought about how many times the community has asked for an English curry and I knew it was time to face my childhood trauma LOL!
Last week while I took my dad on a trip to Tasmania, my mum and Grant perfected the recipe together and after returning from my trip, we recooked it again. I was absolutely blown away at how tender they got the lamb in this Thermomix recipe. To be honest, I really wasn’t looking forward to trying it… but I can’t stop eating it!!
Guest Recipe: Mum's Sweet Lamb Curry
Ingredients
- 700 g lamb, mini shoulder roasts, deboned leg roast, lamb rump or any stewing lamb cuts - 1 inch cubes
- 500 g water
- 250 g baby potatoes - unpeeled & quartered
- 250 g carrots - peeled, sliced
- 2 green apples - peeled, cubed
- 80 g sultanas
- 80 g cashews
- 2 Tbsp Keen's Curry Powder
- 1 ½ tsp salt
- 1 tsp chicken stock concentrate
- 2 Tbsp cornflour - mixed with 2 Tbsp cold water
Instructions
- Optional - brown lamb in a pan for best results.
- Add lamb to mixer bowl and cover with water. Add salt, stock concentrate, curry powder and apples. Place carrots and potatoes in deep steaming tray and and put in place. Cook for 45 min/100°C/reverse/speed 1.
- Add sultanas & cashews to mixer bowl and cook for 45 min/100°C/reverse/speed 1.
- Transfer vegetables from steaming tray into mixer bowl and add cornflour mixture. Cook for 10 min/100°C/reverse/speed 1/deep steaming tray on top of lid.
- Serve with steamed rice.
