Gentle lamb and apple curry
- 2 tbsp olive oil
- 1kg lamb shoulder, cubed
- 2 onions, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp finely grated fresh ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 cup Greek-style yoghurt
- 2 unpeeled granny smith apples, grated
- rice, to serve
Preheat the oven to 150°C (130°C fan-forced).
Heat the olive oil in a heavy-based saucepan (with a lid) over medium-high heat and sear off the lamb shoulder, in batches, until browned on all sides. Set aside on a plate.
Reduce the heat to medium, add a little more olive oil to the same saucepan and cook the onion for 5 minutes. Add the garlic, ginger and spices and cook, stirring gently, for a further 2 minutes.
Return the lamb to the saucepan. Add the yoghurt, apple and 1½ cups water. Stir well, then cover with the lid and cook in the oven for 2 hours. Check every now and then and add a little more water if the curry seems too dry.
Serve the curry with steamed rice and papadums, and little side dishes of yoghurt and banana dipped in coconut, if you like.
- You can swap the lamb with chicken thigh fillets and reduce the cooking time by half.
- If serving this meal for adults who like their curry hot, place a small bowl of chilli on the table that can be added to individual bowls.
- This recipe was created by Sophie Hansen