Lamb Curry with Banana & Apple
Chunky Lamb Curry with Subtle Sweet Flavours
This lamb curry has a fruity twist! Whilst adding banana and apple to a curry sauce may seem unusual, you can't knock it till you try it. Simple ingredients combine to deliver a subtly sweet and flavourful lamb curry that is best served with steamed jasmine rice, poppadoms and mango relish.
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1kg, cubed Quality Mark lamb shoulder
2 tbsp olive oil
2, chopped onions
2, peeled and diced green apple
2, peeled and sliced banana
4 tbsp curry powder
1 tsp ground cumin
2 tsp powder or 2 cubes beef stock
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh coriander
To Slow Cook
Turn your slow cooker to low
Melt the butter and oil in a large frying pan.
Brown the lamb in batches over high heat.
Remove from the pan and set aside.
Place the onions, apples, bananas, curry powder and ground cumin in a bowl, and mix.
Add to the hot frying pan and cook over medium heat for 5 minutes.
Return the meat to the pan, add the stock powder, salt and pepper to taste, and enought water to just cover the mixture.
Bring to a gentle boil and then transfer to your slow cooker.
Cook for 6-8 hours on low or 4 hours on high. The meat should very tender.
Garnish with coriander and serve with steamed jasmine rice and poppadoms.
Nutrition Information per Serving (309g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)