Fruity Lamb Curry
Recipe from: SAFAR: A fruity little cookbook
250 ml Safari Dried Apple Rings
500 g boneless lamb shoulder, cut into cubes
125 ml seasoned cake flour
30 ml oil
1 large onion, chopped
1 crushed clove of garlic
15 ml mild curry powder
10 ml ground coriander
5 ml turmeric
5 ml ground ginger
5 ml ground cumin
2.5 ml chili powder or dried red chili flakes
2 tomatoes, skinned and finely chopped
180 ml Safari Golden Sultanas
125 ml Safari Seedless Raisins
30 ml lemon juice
30 ml brown sugar
salt to taste
125 ml plain yoghurt
Cover the apple rings with boiling water and set aside for an hour. Drain and pat dry. Reserve 125 ml of the liquid.
Dust the meat with the flour and shake off the excess.
Heat the oil in a saucepan and add the onion. Sauté until golden then add the meat. Lightly brown the meat then add the garlic. Sauté briefly then add the curry powder, coriander, turmeric, ginger, cumin and chili powder or flakes. Sauté for a further minute to cook out the floury taste of the curry powder.
Now add the tomatoes, sultanas, raisins, lemon juice, sugar and salt. Mix well, add the reserved apple water and the dried apples and bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the meat is tender.
When done, add yoghurt and heat through before serving with rice, prune chutney and lemon.