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Home > Recipes > Lamb and Mutton > Fruity Lamb Curry

Fruity Lamb Curry

Submitted by: John Albert

Date submitted: 30 August 2012 at 12:11:11

Cover Recipe: "Fruity Lamb Curry."

Fruity Lamb Curry

Total Time:

2 hours 10 minutes

Originaly Yeild:

6 servings




3 tbsp,  Plain flour

0.13 tsp,  salt and black pepper to taste

1500 g,  Lamb stew meat

6 tbsp,  Butter, divided

2  Large onion, diced

2 tbsp,  dark beown sugar

3 tbsp,  Curry powder

1  Large granny smith apple- peeled, cored and diced

225 ml,  Chicken stock

80 g,  raisins

1 tbsp,  lemon juice


  1. In a large bowl, place the flour and season with salt and pepper and mix well.
  2. Add the lamb into the flour mix and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until brown on all sides. You may approximately cook each batch for about 5 minutes; set aside.
  3. Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened.
  4. Stir in the brown sugar, curry powder, apples, stock, raisins and browned lamb. Bring to the boil, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

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