Prep 15 mins
Cook 20 mins
This western-style curry was passed on to my mother by her friend many years ago, and has now been passed on to me... one of my favourites! This is a great meal to make when time is of the essence but you still want something to eat! Serve with basmati rice and poppadoms or paratha. Also good as one of a variety of dishes at a dinner party. Note: I recommend that you use good quality lamb if cooking this in the microwave, otherwise the meat will be tough. Quantities of ingredients are flexible, I hardly ever stick to the amounts given! I also like to add peas to make the curry all the more interesting.
- 1 large onion
- 1 -2 tablespoon curry powder
- 2 tablespoons butter
- 1 medium apple
- 1 banana
- 1⁄2 cup currants
- 1 tablespoon coconut
- 2 tablespoons fruit chutney or 2 tablespoons jam
- 3 tablespoons flour
- 1 1⁄2 cups beef stock
- 800 g shoulder lamb chops (I use lamb chunks)
- salt and pepper
- Peel and slice onion.
- Combine in a large flat dish with curry powder and butter.
- Cook covered at high power in the microwave for 4 minutes.
- Peel and slice apple and banana.
- Add to onion with currants, coconut, chutney and flour.
- Add meat and stock and stir again.
- Add salt and pepper.
- Microwave: Cook covered on high power for 6 minutes, then medium-low power (50%) for 20-25 minutes until meat is almost tender.
- Rearrange meat in dish once during the cooking.
- Stand covered for 10-15 minutes before serving.
- Oven: Put everything into an oven-proof dish with the lid on.
- Cook at 180 degrees (celcius) for 1 1/2 2 hrs.
- Stir once during cooking.