To improve the tenderness of the lamb, Sharon modified the method of this curry to that Jamie Oliver uses to make the filling for his Beef and Guinness Pie. It helps make the meat tender without it breaking up and prevents it going “ragged” as it would if cooked on the stovetop. The sweet potato and the cauliflower break down a little during cooking, making the gravy lovely and thick. Whilst some of the meat looked dry, Sharon tested a couple of pieces and tolerated it well.


Rather than serving with rice as is common with curry, Sharon opted for pappadums to add some “crunch” and a change in texture. 


Can we put this recipe in the family friendly category? Whilst Sharon, two of her daughters and the man of the house were happy, the two little ones were not so keen. This may be best with the more mature palettes!


Serves 4

Oil spray

500g lamb, trimmed of fat, diced into cubes

1 onion, sliced

1 tablespoon flour

2 cloves garlic, crushed

¼ teaspoon cumin seeds

2 cups salt reduced chicken stock

1 tablespoon sweet chutney

1 tablespoon curry powder (or to taste)

1 tablespoon sultanas

1 teaspoon lemon zest

1 cup sweet potato, diced

1 cup cauliflower, chopped

¼ cup frozen peas

1 tablespoon brown rice

¼ cup low fat natural yogurt

8 mini Pappadums

 

Pre-heat oven to 150°C. Spray a casserole dish with oil spray. Heat a large saucepan that has been sprayed with oil. Sauté the onion and garlic until softened. Stir in the curry powder and cumin seeds and cook, stirring, until the spices become fragrant. Toss the lamb in the flour, add lamb to the saucepan and brown a little. Pour in the chicken stock. Add the chutney, sultanas, lemon zest and brown rice.  Bring to the boil then add the sweet potato and cauliflower. Stir to combine then remove from the heat.  Pour into the casserole dish and place in oven and cook for 1½ hours, gently stirring a couple of times during cooking.  After 1½ hours stir through the frozen peas and continue to cook for another 30 minutes.  At this stage some of the meat and veggies may seem dry, but this is only on the surface. Remove from the oven and stir through the yoghurt. Place the pappadums in a circle in the microwave and cook on high for 40-60 seconds. Serve the curry with 2 pappadums per person, garnished with a teaspoon of yogurt.

 

Nutrition Information (per serve): energy 1480kJ, protein 33g, fat 12g, saturated fat 4.5g, carbohydrate 25.5g, fibre 4.5g.