This delicious butternut and lamb curry is the perfect meal for a chilly winter’s evening...
A fire to warm the house and the aroma of gently cooking curry makes for a pleasant and comforting atmosphere in the home…
The flavour of this curry is just excellent; mild and just a little spicy…
The addition of fruit chutney makes it pleasingly sweet, with a tang which the dried apricots and lemon juice add...
The lamb is perfectly soft, and the butternut gives this dish a soft, buttery taste…
And fresh coriander leaves add a lovely finishing touch!
Lamb and Butternut Curry
45ml olive oil
6 cardamom pods, bruised
1 cinnamon stick
1kg lamb knuckles
2 onions, chopped
8ml crushed garlic
8ml grated ginger
10ml each ground cumin and coriander
paprika, to taste
2 cans whole tomatoes or
8 tomatoes, peeled and chopped
300g butternut pieces
100ml dried apricots
10ml lemon juice
50ml hot chutney
50ml chopped fresh coriander
rice, to serve
Heat 30ml of the oilve oil in a saucepan. Add the cardamom and cinnamon.
Stir, then add some of the lamb. Cook until browned on both sides.
Remove from the pan and set aside. Repeat with the remaining lamb pieces.
Heat the remainng oil and add the onions. Saute until soft, then add the garlic, ginger and spices. Cook for a few minutes, then add the tomatoes.
Bring to the boil, then return the lamb to the saucepan.
Cover and simmer for about 1 1/2 hours until the lamb is almost tender.
Add the butternut and dried apricots and continue to cook for 30 minutes or until tender.
Stir in the lemon juice and the chutney, and season to taste. Garnish with coriander and serve accompanied with rice.
Recipe Courtesy: Ideas 365 recipes for every day of the year
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