Tropical Curry Lamb Recipe
The tropical curry lamb is a flavorful and spicy preparation of cubed lamb meat. Seasoned with onions, curry powder and slow cooked in chicken stock, the tropical lamb curry has a nice gravy with apricot and apricot juice and can be served with rice or dinner rolls. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
1 onion, thinly sliced
1kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
825 g can apricot halves, drained, reserving
1/2 cup syrup
2 tablespoons arrowroot
Directions
1.
Place onion, lamb, chicken stock, stock powder and curry powder into a 2-litre casserole.
2.
Cover and cook for 2 hours on SLOW COOK.
3.
Drain lamb and reserve 1/2 cup of liquid.
4.
Combine apricot juice, lamb stock and arrowroot.
Cook for 3 minutes on HIGH.
5.
Combine lamb, apricots and apricot syrup in a 2-litre casserole dish.
6.
Heat through for 4-6 minutes on MEDIUM HIGH.
7.
Serve with boiled rice.
Place onion, lamb, chicken stock, stock powder and curry powder into a 2-litre casserole.
2.
Cover and cook for 2 hours on SLOW COOK.
3.
Drain lamb and reserve 1/2 cup of liquid.
4.
Combine apricot juice, lamb stock and arrowroot.
Cook for 3 minutes on HIGH.
5.
Combine lamb, apricots and apricot syrup in a 2-litre casserole dish.
6.
Heat through for 4-6 minutes on MEDIUM HIGH.
7.
Serve with boiled rice.
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