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. Source: EatingWell Magazine, September/October 1993

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 calories; 8.5 g total fat; 2.3 g saturated fat; 69 mg cholesterol; 254 mg sodium. 628 mg potassium; 31.4 g carbohydrates; 5.3 g fiber; 20 g sugar; 24.2 g protein; 289 IU vitamin a iu; 12 mg vitamin c; 34 mcg folate; 58 mg calcium; 3 mg iron; 47 mg magnesium;

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