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Lamb Curry
By Andy | July 8, 2009
Lamb Curry
Serves 4
Prep time : 8 minutes
Cooking time : 21 minutes
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Ingredients
600 grams lean lamb, cubed.
1 tablespoon cornflour.
1 tablespoon curry powder.
1 tablespoon oil.
1 large onion, sliced.
2 cloves garlic, crushed.
1-2 tablespoons fruit chutney.
1 x 425 gram can unsweetened pears, drained and chopped, juice reserved.
2 apples, sliced.
1/3 cup natural yoghurt.
1 cup quick-cooking brown rice.
1/2 cup desiccated coconut.
1/2 cup sultanas.
Method
In a bowl, combine cornflour and curry powder.
Add lamb and toss to coat.
Add oil, lamb, garlic and onion to a microwave-safe casserole dish.
Cover and cook on High for 2 to 3 minutes.
Add chutney and reserved pear juice. Re-cover and cook on High for 8 to 10 minutes.
Combine apples and yoghurt in a bowl, and chill in refrigerator.
Following packet directions, cook rice.
Remove dish from microwave and stir lamb.
Return lamb and cook for a further 8 to 10 minutes.
Add pears and allow to stand for 4 minutes, covered.
Drain rice, and return to pan, covered to keep warm.
On a plate, spread out coconut and cook on High for 3 to 4 minutes, stirring at 1 minute intervals until toasted.
Add to lamb with sultanas and mix through.
Serving
Serve with rice, and apple & yoghurt.
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