Sweet lamb curry

Lamb shoulder transforms into melt-in-the-mouth tender bites in this mild lamb curry. - by Chantal Walsh

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Lamb shoulder transforms into melt-in-the-mouth tender bites in this mild lamb curry.

Ingredients

1.5 kg lamb shoulder cut into 2cm pieces

⅓ cup vegetable oil (80 mls)

2 onions finely chopped

4 garlic cloves chopped

fresh ginger 5 cm piece, peeled, finely grated

10 curry leaves

1 tblsp brown mustard seeds

1 cinnamon quill

¼ cup mild curry powder (25 g)

2 cups beef stock (500 mls)

2 red apples peeled, cored, cut into 1cm pieces

250 g punnet cherry tomatoes

½ cup sultanas (100 g)

½ cup natural yoghurt

1 packet pappadums to serve

½ bunch fresh mint leaves to serve

Season lamb with salt and pepper.
Heat 2 tbsp of the oil in a large flameproof casserole dish (24-cup capacity) over a medium to high heat. Add lamb in four batches, adding extra oil where necessary. Cook, stirring occasionally, for about 5 minutes, or until browned. Remove. Set aside.
Heat remaining oil in same dish. Add onions, garlic, ginger and curry leaves. Cook, stirring, for 7 minutes, or until onions are soft. Add mustard seeds, cinnamon and curry powder. Cook, stirring, for 2 minutes. Return lamb to dish with stock and apples. Bring to boil. Cover.
Cook in a moderately slow oven (160C) for 1½ hours. Add tomatoes and sultanas. Cook for a further 20 minutes, or until lamb is tender.
Serve with pappadums and minted yoghurt. Garnish with mint.