Prep Time:25 mins
Allergens
Leftover lamb curry
Cooking Time:90 mins
Serves:4 Adults
Cost:Medium
Make a large pot and freeze in edible portions for those evenings when you are very busy or you don't feel like cooking.
About this recipe
Recipe adapted from 101+ square meals
Ingredients
- 450g / 1lb of stewing lamb
- 1 large onion, chopped
- 1 clove of garlic, chopped
- 2 dessertspoons of curry powder
- 25g / 1 oz. of plain flour
- 1 medium apple, peeled and grated
- 1 litre / 1¾ pints of stock, or 2 beef cubes dissolved in 1 litre / 1¾ pints hot water
Method
- Pre-heat the oven to 180°C / 350°F / Gas Mark 4
- Cut meat into one-inch pieces
- Fry the meat, onion and garlic over a low heat until the meat is brown on all sides
- Then place in a casserole dish
- Stir in the flour and curry powder to the juices remaining in the pan
- Cook for 2 to 3 minutes
- Add the stock and grated apple. Stir continuously to avoid lumps
- Bring to the boil and add to the meat mixture in casserole
- Cook in the pre-heated oven for 1½ hours until meat is tender
What you will need
- Casserole dish
- Chopping board
- Chopping knife
- Frying pan
- Measuring jug(for liquids)
- Vegetable peeler
- Wooden spoon
Serving suggestions
Enjoy with some rice - why not try brown rice as a healthier option!
"Choosing cheaper lean cuts of meat will help keep the cost down!"
