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Lamb Curry with Apples

Lamb Curry with Apples



Instructions List.
  • Toast cumin and coriander seeds in a little dry skillet over medium heat, stirring, until they are fragrant, about 1 minute. Transfer to a spice mill or mortar and pestle, and grind to a powder; reserved. In the very same pan, toast mustard seeds up until they begin to pop, about 1 minute; set aside.


  • Peel, core and chop 1 apple.

  • Add broth, lamb, raisins and crystallized ginger; give a simmer. Cover and cook over low heat for 15 minutes. Peel, core and cut the remaining 2 apples into 1/2-inch portions; add them to the lamb mix and simmer up until the lamb is tender and the apples are soft, about 10 minutes longer. Stir in the staying ground cumin-coriander mixture. Season with salt and pepper.

Nutrition Facts.

Per Serving:

291 calories; 8.5 g overall fat; 2.3 g saturated fat; 69 mg cholesterol; 254 mg sodium. 628 mg potassium; 31.4 g carbs; 5.3 g fiber; 20 g sugar; 24.2 g protein; 289 IU vitamin a iu; 12 mg vitamin c; 34 mcg folate; 58 mg calcium; 3 mg iron; 47 mg magnesium;


2 fruit, 3 lean meat

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