About this recipe:This mild lamb curry is made with apples and raisins and sweetened with dark brown sugar. The long cooking time allows the lamb to become really tender and flavourful. If you are making this for a crowd, you can easily do so a day before and it will taste even better! Serve with pilau rice, poppadoms and mango chutney.
3 tablespoons plain flour
1 pinch salt and black pepper to taste
1.5kg lamb stew meat
6 tablespoons butter, divided
2 large onions, diced
2 tablespoons dark brown sugar
3 tablespoons curry powder
1 large Granny Smith apple - peeled, cored and diced
225ml chicken stock
1 tablespoon lemon juice
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Place the flour in a resealable sandwich bag and season with salt and pepper. Add the lamb 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, about 5 minutes per batch; set aside.
Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened, about 5 minutes. 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.