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1. Take 450g(1lb) lamb cubes* and toss in 30ml(2tbsp) flour. In a large pan heat 15ml(1tbsp) oil and cook the cubes for 5-6 minutes until browned. Add 1 onion, sliced and 15ml-30ml(1-2tbsp) curry paste and cook for a further 2-3 minutes.
2. Pour over 450ml(3/4 pt) stock and add 30ml(2tbsp) sultanas and 30ml(2tbsp) dried apricots. Bring to the boil and simmer for 2 hours or until the meat is tender.
EatServe the curry with boiled rice and poppadoms, and a selection of traditional side dishes of sliced banana, melon balls and mango chutney.*Suitable cuts include:
Lamb – braising cubes; shoulder or leg
Time to cook: Approximately 2 hours