Use leftover Easter lamb to make this simple and delicious spicy curry.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 1 Granny Smith apple, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 Tbsp. butter
- 2 Tbsp. olive oil
- 1 Tbsp. curry powder
- 3 Tbsp. flour
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 2 cups chicken stock
- 1/2 cup apple cider
- 1/2 cup currants
- 3 cups sliced cooked lamb
- 1/2 cup mango chutney
- 1/2 cup sliced toasted almonds
- Hot cooked rice
Preparation:
In large heavy skillet, cook apple, onion, and garlic in butter and olive oil until tender. Sprinkle with curry powder; cook and stir for 2-3 minutes until fragrant. Add flour, salt, and pepper; cook for 3-4 minutes longer until bubbly. Then add chicken stock and apple cider; cook and stir with wire whisk until slightly thickened and bubbly.
Stir in currants and sliced lamb. Bring back to a simmer; simmer, stirring occasionally, for 20 minutes until thoroughly heated. Stir in chutney and toasted almonds and serve over hot cooked rice. Serves 6
