Mild and Fruity Lamb Curry Perfect for Children
Treat your family to this Mild and Fruity Lamb Curry, a comforting and nutritious recipe crafted especially for children. Featuring tender diced lamb simmered in a velvety sauce of coconut milk, mild curry spices, and a touch of cinnamon, this dish strikes the perfect balance of savory and sweet. Packed with kid-friendly ingredients like juicy raisins, grated apple, sweet potato, and carrot, it delivers natural sweetness and a burst of fruity flavor that young palates love. This one-pot wonder is easy to prepare in just over an hour, with a gentle spice level that introduces little ones to the world of curries without overwhelming their taste buds. Serve it over fluffy rice, garnished with fresh coriander for a wholesome, family-friendly meal that’s as healthy as it is delicious. Perfect for weeknight dinners or cozy weekends, this lamb curry recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams lamb shoulder (boneless, diced)
- 1 tablespoon mild curry powder
- 0.5 teaspoon ground cinnamon
- 2 tablespoons sunflower oil
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1 large carrot (peeled and diced)
- 1 large sweet potato (peeled and diced)
- 400 grams canned chopped tomatoes
- 250 milliliters low-sodium chicken or vegetable stock
- 200 milliliters coconut milk
- 1 small apple (peeled and grated)
- 50 grams raisins
- 2 tablespoons fresh coriander (chopped, for garnish)
- 0.25 teaspoon salt (optional, for seasoning)
- 300 grams plain cooked rice (to serve)
Instructions
Heat the sunflower oil in a large saucepan or casserole dish over medium heat.
Add the chopped onion and sauté for 5 minutes until soft and translucent.
Stir in the garlic, grated ginger, curry powder, and ground cinnamon. Cook for 1 minute until fragrant.
Add the diced lamb and stir to coat in the spices. Cook for 5-7 minutes until the lamb is browned on all sides.
Mix in the carrot, sweet potato, and grated apple. Stir well to combine.
Pour in the canned chopped tomatoes, chicken or vegetable stock, and coconut milk. Stir everything together.
Bring the curry to a gentle simmer, then reduce the heat to low.
Cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, until the lamb and vegetables are tender.
Add the raisins and season with salt if needed. Simmer for an additional 5 minutes.
Taste and adjust the seasoning if necessary. Remove from heat and let cool slightly before serving to children.
Serve the curry over plain cooked rice, garnished with chopped fresh coriander.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 87.4 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4000 mg | 85% | |
*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.
