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Lamb Curry with Apples

:  September/October 1993

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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.


Lamb Curry with Apples Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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; 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.
  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 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

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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Recipe Categories

Health & Diet Considerations
High potassium
Gluten free
Diabetes appropriate
Low calorie
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Main Ingredient
Lamb
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Entertaining, casual
Type of Dish
Main dish, meat
Ethnic/Regional
Middle Eastern
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Publication
September/October 1993
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