Ingredients
500g leg of lamb, cubed
2 tbsp plain flour
Salt and pepper
2-3 tbsp sunflower oil
1 large onion, chopped
1 garlic clove, crushed
1 1/4 tsp ground cinnamon
1 1/2 tsp mild curry paste
600ml vegetable stock
1 x 400g tin chopped tomatoes
5 tbsp tomato puree
1 tbsp mango chutney
1/2 dessert apple, grated
150 g ready-to-eat dried apricots, chopped
2 tbsp plain flour
Salt and pepper
2-3 tbsp sunflower oil
1 large onion, chopped
1 garlic clove, crushed
1 1/4 tsp ground cinnamon
1 1/2 tsp mild curry paste
600ml vegetable stock
1 x 400g tin chopped tomatoes
5 tbsp tomato puree
1 tbsp mango chutney
1/2 dessert apple, grated
150 g ready-to-eat dried apricots, chopped
Method
- Toss the lamb cubes in the flour seasoned with a little salt and pepper.
- Heat the oil in a medium casserole pot and brown the lamb all over (you may need to do this in two or three batches). Remove the lamb from the pot and set aside.
- Add the onion to the pot and fry for 7 to 8 minutes until soft. Add the garlic, cinnamon, and curry paste and cook for a further minute, then add any leftover flour and cook for 2 minutes.
- Remove from the heat and stir in the stock, a little at a time, to make a smooth sauce. Return the lamb to the casserole and stir in the tomatoes, tomato purée, mango chutney and apple. Season to taste.
- Set the pot over a medium heat and bring to a simmer. Cover and cook very gently for 1 hour, stirring occasionally. Add the apricots and continue to cook, uncovered, for a further 30 to 45 minutes until the lamb is tender.
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