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Lamb Curry with Banana & Apple
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.
Prep: 20 mins
Cook: 6 hours
Serves 6
Excellent source of iron
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IngredientsCurry
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Method |
Nutrition Information Per Serving
Serving size: 309g| Energy kJ (kcal) | 2207 (527) |
| Protein (g) | 34.6 |
| Fat (g) | 36.1 |
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Saturated (g)
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16.2 |
| Carbohydrate (g) | 15.8 |
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Sugars (g)
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13.0 |
| Sodium (mg) | 510 |
| Iron (mg) | 3.4 |
| Zinc (mg) | 5.8 |
| Vitamin B12 (ug) | 2.4 |
| Selenium (ug) | 9.1 |
| Fibre (g) | 2.2 |
This nutrition information was based on 6 serves of curry without the addition of rice or poppadoms. It included a 1/2 teaspoon of salt.
Increase your daily dietary fibre by swaping out jasmine rice for brown basmati rice.
- If using a whole lamb shoulder trim away excess fat before cutting into pieces.
- If your curry has too much liquid at the finish of cooking, remove the lamb and reduce sauce down on the stove top using a rapid simmer, until thick enough to coat the lamb. Alternatively, add more liquid during cooking if needed.
- New Zealand lamb is grass-fed and contains higher levels of omega 3 than meat from grain-fed animals overseas.
- Aim for your 5 + A Day and serve with cucumber raita salad on the side.
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Serves: 4-6
Prep:
20 mins
Cook:
2 hours
Suitable Cuts: Beef or Lamb Mince
Serves: 4-5
Prep:
30 mins
Cook:
15 mins
Suitable Cuts: Beef or Lamb Mince
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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 enough 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 be very tender.
Garnish with coriander and serve with steamed jasmine rice and poppadoms.
Oven method: This dish can also be made in the oven as per the method above in a oven proof casserole dish. Cook for 3 hours on 150C fan bake, or until lamb is tender.