Lamb curry with banana and apple
Chunky lamb curry with subtle sweet flavours
6
Serves
20 mins
Prep Time
6 hrs
Cook Time
Recipe author
Brooke Campbell
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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Dairy Free
Ingredients
Curry
1kg Quality Mark lamb shoulder
cut into 2.5cm chunks
125g butter
2 Tbsp olive oil
2 onions
chopped
2 green apples
peeled and diced
2 bananas
peeled and sliced
4 Tbsp curry powder
1 tsp ground cumin
2 tsp powder or 2 cubes of beef stock
½ tsp salt
¼ tsp black pepper
To Serve
naan bread
white rice
¼ cup fresh coriander leaves
roughly chopped
Method
To Slow Cook
Oven Method
1
Turn your slow cooker to low
2
Melt the butter and oil in a large frying pan.
3
Brown the lamb in batches over high heat.
4
Remove from the pan and set aside.
5
Place the onions, apples, bananas, curry powder and ground cumin in a bowl, and mix.
6
Add to the hot frying pan and cook over medium heat for 5 minutes.
Start Timer
7
Return the meat to the pan, add the stock powder, salt and pepper to taste, and enough water to just cover the mixture.
8
Bring to a gentle boil and then transfer to your slow cooker.
9
Cook for 6-8 hours on low or 4 hours on high. The meat should be very tender.
Start Timer
10
Garnish with coriander and serve with steamed jasmine rice and naan bread.
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.
Energy
2207kJ (527 kcal)
Protein
34.6g
Total Fat
36.1g
Saturated Fat
16.2g
Carbs
15.8g
Dietary Fibre
2.2g
Sodium
510mg
Iron
3.4mg
Zinc
5.8mg
Vitamin B12
2.4µg
