Lamb Curry with Apples
From EatingWell: September/October 1993
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
- 1/2 teaspoon ground cinnamon
- 1 15-ounce can reduced-sodium beef broth
- 1 pound cooked lamb meat from the leg, cut into 1/2-inch cubes (4 cups)
- 1/2 cup golden raisins
- 2 tablespoons slivered crystallized ginger
- Salt & freshly ground pepper, to taste
- 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; sauté until softened and golden, 5 to 7 minutes. Add garlic, jalapeño pepper, curry powder, paprika, cinnamon, the reserved mustard seeds and 1 teaspoon of the ground cumin-coriander mixture; sauté 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.
Per serving: 274 calories; 8 g fat (2 g sat, 4 g mono); 67 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 24 g protein; 4 g fiber; 142 mg sodium; 594 mg potassium.
Nutrition Bonus: Vitamin C (17% daily value), Potassium (17% dv), Iron (19% dv), Selenium (37% dv).
Carbohydrate Servings: 2
Exchanges: 2 fruit, 3 lean meat
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- Type of Dish
- Main dish, meat
- Middle Eastern
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Entertaining, casual
- September/October 1993