My father and I however have a fondness for this lamb curry dish that i am sharing. We first got to taste this when my cousins from Adelaide, came over to visit. They introduced us to the methods of cooking lamb-this is their recipe.
Chump Chops are used in this recipe since they take shorter to cook. Other cuts may also be used like leg, shoulder and forequarter.
We serve this meat dish with plain boiled rice that we have colored yellow by the addition of saffon powder to the water while it is boiling. The color combination is attractive-yellow rice and pale red curry.
Lamb and Tomato Curry
This dish serves two.
We use granny smith apples.
4 lamb chump chops
1 T. oil
1 clove garlic, finely chopped
1 small onion, finely sliced
1 T. curry powder
1 medium tomato, peeled, chopped
1/4 cup water
1 small apple, chopped
1 T. raisins
You may use more apples and raisins if you like. Just double or triple the quantity as the number of eaters increases..
Cut away excess fat and bones from chops. Cut meat into cubes.
Heat oil in saucepan,add garlic, onion and curry powder. Stir constantly over heat till onions are soft.
Add in tomatoes and water, stir constantly over heat for a few minutes.
Add meat to pan, stirring constantly until meat is coated with curry mixture.
Bring to boil, reduce heat and let simmer covered for about thirty minutes or till lamb is tender.
Stir in apples and raisins, simmer covered for five minutes or till apple is tender.
Serve warm.
****************
Serve on an attractive plate, a mound of yellow rice topped with curried lamb. Lamb may also be served on the side. Garnish with sprigs of parsley and minced apple bits.
Go To Page: 1
