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Lamb Curry with Apples

  • 30 m
  • 40 m
EatingWell Test Kitchen
“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.”


    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds
    • 1 tablespoon yellow mustard seeds
    • 3 Golden Delicious apples
    • 2 teaspoons canola oil
    • 2 large onions, finely chopped
    • 6 cloves garlic, minced
    • 1 jalapeño pepper, seeded and minced
    • 2 tablespoons curry powder, preferably Madras
    • 1 teaspoon paprika
    • ½ teaspoon ground cinnamon
    • 1 15-ounce can reduced-sodium beef broth
    • 1 pound cooked lamb meat from the leg, cut into ½-inch cubes (4 cups)
    • ½ cup golden raisins
    • 2 tablespoons slivered crystallized ginger
    • Salt & freshly ground pepper, to taste


  • 1 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.
  • 2 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.
  • 3 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 ½-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.
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