Fruity Lamb Curry
Indulge in the rich and aromatic flavors of this Fruity Lamb Curry, a delightful fusion of tender lamb, warm spices, and sweet bursts of dried apricots, mango, and raisins. Perfectly spiced with curry powder, cumin, and coriander, and simmered to perfection in a luscious blend of coconut milk and tomatoes, this curry strikes the perfect balance between savory and sweet. The addition of a cinnamon stick lends a subtle depth, while fresh ginger and garlic bring a fragrant kick. Serve it over fluffy basmati rice and garnish with fresh coriander for a vibrant, heartwarming meal that’s sure to impress. This easy-to-follow recipe is ideal for cozy dinners or weekend gatherings, offering a unique twist on a classic curry dish.
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder, diced
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, finely grated
- 2 tablespoons cooking oil (vegetable or sunflower)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 400 grams canned chopped tomatoes
- 200 milliliters coconut milk
- 200 milliliters chicken or lamb stock
- 100 grams dried apricots, chopped
- 150 grams fresh mango, cubed
- 50 grams raisins
- 2 tablespoons fresh coriander (cilantro), chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 300 grams basmati rice (for serving)
Instructions
Heat the cooking oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and golden.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and ground coriander. Stir for 1-2 minutes to allow the spices to bloom.
Increase the heat slightly and add the diced lamb, searing it for 3-4 minutes until browned on all sides.
Pour in the canned chopped tomatoes, coconut milk, and stock. Stir to combine.
Add the cinnamon stick, chopped dried apricots, and raisins. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 60-75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
About 10 minutes before the curry finishes cooking, stir in the mango cubes and season with salt and ground black pepper.
Add the lemon juice and stir well to balance the flavors.
Serve the curry hot over steamed basmati rice, garnished with fresh chopped coriander.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 35.2 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
