This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.
- 4 lamb chops, diced in cubes
- 1 tablespoon of peanut oil
- 1 garlic clove, finely chopped
- 1 small onion, thinly sliced
- 1 tablespoon of curry powder
- 1 ripe tomato, peeled and chopped
- coriander for garnish
- 1/4 cup of water
- 1 small apple, thinly sliced
- 1 tablespoon of sultanas
Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.
Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.
Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.
Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.
Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.