Lamb Curry Recipe
This lamb curry is a fruited lamb recipe. Cooked with apples, this lamb curry has vegetables like tomatoes and onions in it. Flavored with chutney and sour cream along with curry powder, it makes a savory dish. Garnished with peanuts, it is best served hot.
Ingredients
1 tablespoon butter or margarine
1 cup chopped onion
2 tablespoons curry powder
1 1/2 pounds boneless lamb, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1 cup Clear Ready to Serve Chicken Broth
2 apples, peeled and chopped
1 can (8 ounces) tomatoes, drained and cut up (optional)
1/4 cup chutney
1/2 cup sour cream or plain yogurt
Chopped peanuts for garnish
Hot cooked rice
Directions
In 3-quart microwave-safe casserole, combine butter, onion and curry.
Cover with lid; microwave on HIGH 4 minutes or until onion is tender, stirring once during cooking.
In large bowl, toss lamb with flour.
Stir lamb and flour into casserole.
Cover; microwave on HIGH 6 minutes or until meat is no longer pink, stirring once during cooking.
Stir in broth, apples, tomatoes and chutney.
Cover; microwave on HIGH 7 minutes or until boiling, stirring once during cooking.
Stir again.
Reduce power to 50%.
Microwave 30 minutes or until meat is tender, stirring 3 times during cooking.
Let stand, covered, 5 minutes.
Stir in sour cream.
Garnish with peanuts; serve over rice.
Cover with lid; microwave on HIGH 4 minutes or until onion is tender, stirring once during cooking.
In large bowl, toss lamb with flour.
Stir lamb and flour into casserole.
Cover; microwave on HIGH 6 minutes or until meat is no longer pink, stirring once during cooking.
Stir in broth, apples, tomatoes and chutney.
Cover; microwave on HIGH 7 minutes or until boiling, stirring once during cooking.
Stir again.
Reduce power to 50%.
Microwave 30 minutes or until meat is tender, stirring 3 times during cooking.
Let stand, covered, 5 minutes.
Stir in sour cream.
Garnish with peanuts; serve over rice.
