Guest Recipe: Mum's Sweet Lamb Curry
My Mum's Sweet Lamb Curry - incredibly tender lamb in a classic English Curry Sauce with the sweetness of carrots, sultanas and cashews.
Servings: 6
Calories: 369kcal
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.
Nutrition
Calories: 369kcal | Carbohydrates: 38g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 261mg | Potassium: 924mg | Fiber: 5g | Sugar: 17g | Vitamin A: 7014IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 4mg