20 mins Prep
120 mins Cook
Granny Smith Apples
Cups Beef Or Vegetable Stock
peeled and cut in quarters
Please Note – Nutritional information is provided as a guide only and may not be accurate.
Mild Lamb Curry is the perfect winter food!
Mild Lamb Curry is a delicious, easy-to-make recipe that is perfect for busy families. The best part about this recipe is that it freezes beautifully, so you can make a big batch and have some on hand for later. This dish recipe is packed with flavour and is sure to become a family favourite.
Mild Lamb Curry is made with tender chunks of lamb, potatoes, carrots, and peas in a lightly spiced curry sauce. Serve the dish over steamed rice for a complete meal. This recipe is perfect for busy weeknights or whenever you’re craving a delicious curry. So why not make a big batch and freeze some for later? You’ll be glad you did!
When it comes to comfort food, few dishes can compete with a hearty curry. This Mild Lamb Curry is the perfect winter food – it’s warm, filling, and bursting with flavour. The best part is that it’s easy to make, so you can enjoy a delicious home-cooked meal without spending hours in the kitchen.
Simply mouthfuls of tender lamb are simmered in a spice-infused sauce until they’re melt-in-your-mouth tender. A touch of lemon adds brightness and balance to the dish, while a generous helping of rice makes it a complete and satisfying meal. So go ahead and give this Mild Lamb Curry a try – we promise you won’t be disappointed!
Toss the diced lamb pieces into the flour until well coated.
Melt the butter in a pan and brown the floured lamb pieces and set aside.
Reheat the pan and add the apple, onion, tin of tomatoes, garlic and curry powder.
Fry off until the apple is soft and the sauce thickens. Pour into a heavy baking dish (or the slow cooker) and add the remaining ingredients except for the almonds.
Bake for two hours at 180 degrees or for 6 – 7 hours in the slow cooker.
Serve the lamb curry on a bed of rice and with some Naan Bread.
Recipe Hints and Tips:
- To freeze, let it cool to room temperature. Seal in a ziplock bag and freeze for up to six months.