Sweet Lamb Curry Recipe | Yummly

Sweet Lamb Curry

SLOW COOKER CENTRAL(7)
Ian S.: "It was very nice, a good curry to have in summer…" Read More
9Ingredients
5Hours
180Calories

Ingredients

US|METRIC
  • 1 kilogram diced lamb (I had a butcher debone and dice a leg piece of lamb)
  • 1 onion (large, diced)
  • 2 cloves garlic (minced)
  • 3 teaspoons mild curry powder
  • 1/2 teaspoon minced ginger
  • 2 cooking apples (small green granny smith, pealed, cored and diced)
  • 1/2 cup liquid (beef stock)
  • 1/2 cup chutney (fruit)
  • cornflour (to thicken)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    180Calories
    Sodium1% DV15mg
    Fat0% DV0g
    Protein2% DV<1g
    Carbs15% DV44g
    Fiber12% DV3g
    Calories180Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium15mg1%
    Potassium200mg6%
    Protein<1g2%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber3g12%
    Sugars30g60%
    Vitamin A2%
    Vitamin C20%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Ian S. 3 months ago
    It was very nice, a good curry to have in summer, not hot at all
    Zed Burgo a year ago
    Absolutely amazing dish 👌👌👌
    Halina a year ago
    ABSOLUTLEY BEAUTIFUL, I USED A LITTLE MORE CURRY.
    jeremiah baker 2 years ago
    I made it but used beef and a chicken stock instead. Believe it or not it came out really good and i pressure cooked it so the beef was really tender
    Sharyn Edom 2 years ago
    My favourite lamb curry recipe, easy to make. This recipe I’ve cooked 3 times so far.
    Lorrainne 2 years ago
    Good but pork was dry. probably user error (didnt have the pork submerged in the liquids).
    Tami McIntyre 2 years ago
    The recipe as written did not have the correct amount of curry powder in my opinion. Perhaps, it should be 3 tblsp not 3 teaspoons. I cut the recipe in half but not the curry powder. The 3 tsps only gave a slight taste of curry. I used Hot Madras Curry from the Indian store. In addition, I added about 1.5 tsps of crushed red pepper. This gave it a wonderful sweet and spicy taste. The rest of the amounts were correct and the meat was tender and fell off apart easily.

    PlanShop