Fruity Lamb Curry
Recipe by Christelle Le Ru
Christelle Le Ru is a food lover, -writer, -photogapher and mother, and gave us this recipe. http://www.christelle-leru.com/
This is what she said;
Dishes mixing sweet and savoury flavours are very popular. Here, the combination of the sweetness of the fruit and spiciness of the sauce results in an out-of-the ordinary curry. The fruit as well as the addition of fresh cream and yoghurt make this dish mild enough to be enjoyed by most, without compromising on flavour.
I have recently discovered Clearwater's organic yoghurt, and I am sure glad I did. It is by far the best yoghurt I have ever tasted in New Zealand, and what’s more, it’s produced locally. With its cream top and none of the additives such as gelatine, starches, food acids or milk powder that are often part of the ingredient list of mass-produced yoghurts, it tastes incredibly good.
Natural yoghurt is very versatile and may be added to many recipes, both savoury and sweet. French people are big consumers of natural yoghurt, which is traditionally eaten on its own or with a little sugar or jam for dessert. In many families it is in fact enjoyed at the end of virtually every meal.
Fruity Lamb Curry
- 2 onions
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- 1 teaspoon thyme
- 2 tablespoons curry powder
- 4 lamb shoulder steaks, boneless
- 4 lamb chops
- 300g Clearwater’s Organic Cream Top natural yoghurt
- 150ml vegetable stock
- 2 apples
- 1 banana
- 1 lemon
- 1 × 450g tin pineapple slices in natural juice
- 30g butter
- 100ml fresh cream
- Salt and freshly ground pepper
Peel and finely chop the onions and garlic cloves. Place in a deep frying pan with the olive oil and thyme. Cook for five minutes over medium heat. Add the curry powder and cook for a few more minutes.
Add the lamb steaks and the lamb chops to the pan. Season with salt and pepper and cook over medium heat for five minutes. Add the vegetable stock and simmer for 45 minutes over low heat.
Peel and cut the apples into eight pieces. Peel and slice the banana and drizzle with lemon juice. Drain the pineapple slices and cut each slice into four pieces. Place the fruit in a frying pan with the butter and cook for ten minutes over high heat.
Add the cooked fruit to the meat. Mix in the fresh cream and natural yoghurt and simmer for five minutes. Sprinkle with toasted sliced almonds if desired. Serve immediately with basmati rice.