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.
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IngredientsCurry
|
Method |
Energy kJ (kcal) | 2207 (527) |
Protein (g) | 34.6 |
Fat (g) | 36.1 |
Saturated (g)
|
16.2 |
Carbohydrate (g) | 15.8 |
Sugars (g)
|
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 |
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.