Lamb curry with banana and apple
Chunky lamb curry with subtle sweet flavours
Serves
6
Prep Time
20 mins
Cook Time
6 hrs
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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ShareIngredients
1kg Quality Mark lamb shoulder
cut into 2.5cm chunks125g butter
2 Tbsp olive oil
2 onions
chopped2 green apples
peeled and diced2 bananas
peeled and sliced4 Tbsp curry powder
1 tsp ground cumin
2 tsp powder or 2 cubes of beef stock
½ tsp kosher salt
¼ tsp black pepper
naan bread
white rice
¼ cup fresh coriander leaves
roughly chopped
Method
Turn your slow cooker to low
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 naan bread.
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 150°C fan bake, or until lamb is tender.
Nutrition Information per Serving (309g)
This nutrition information was based on 6 serves of curry without the addition of rice or poppadoms. It included a 1/2 teaspoon of salt. Increase your daily dietary fibre by swaping out jasmine rice for brown basmati rice.
