This quick apple curry is the perfect use for leftover cooked leg of lamb. Make it a meal: Brown basmati rice soaks up the sauce. Green Beans Indian-Style is a nice accompaniment.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1993
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Ingredients

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Directions

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  • Toast cumin and coriander seeds in a small dry skillet over medium heat, stirring, until they are aromatic, about 1 minute. Transfer to a spice mill or mortar and pestle, and grind to a powder; set aside. In the same pan, toast mustard seeds until they start to pop, about 1 minute; set aside.

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  • Peel, core and chop 1 apple. Heat oil in a Dutch oven over medium heat. Add onions and chopped apple; saute until softened and golden, 5 to 7 minutes. Add garlic, jalapeno pepper, curry powder, paprika, cinnamon, the reserved mustard seeds and 1 teaspoon of the ground cumin-coriander mixture; saute until aromatic, about 2 minutes.

  • Add broth, lamb, raisins and crystallized ginger; bring to a simmer. Cover and cook over low heat for 15 minutes. Peel, core and cut the remaining 2 apples into 1/2-inch chunks; add them to the lamb mixture and simmer until the lamb is tender and the apples are soft, about 10 minutes longer. Stir in the remaining ground cumin-coriander mixture. Season with salt and pepper.

Nutrition Facts

291.3 calories; protein 24.2g 48% DV; carbohydrates 31.4g 10% DV; exchange other carbs 2; dietary fiber 5.3g 21% DV; sugars 19.8g; fat 8.5g 13% DV; saturated fat 2.3g 12% DV; cholesterol 68.9mg 23% DV; vitamin a iu 288.9IU 6% DV; vitamin c 12.2mg 20% DV; folate 33.7mcg 8% DV; calcium 58.4mg 6% DV; iron 3mg 17% DV; magnesium 46.5mg 17% DV; potassium 628.1mg 18% DV; sodium 254.3mg 10% DV; thiamin 0.2mg 15% DV.

Reviews (1)

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Rating: 4 stars
05/28/2016
Lamb curry with apples. Nice recipe I LEFT OUT THE JALOPENO. Read More