Heat the oil in a large pot or saucepan.
Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam and yoghurt). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
Stir in the apricot jam and the yoghurt a few minutes before serving.
Serve this curry with yellow rice and a variety of sambals and atjars.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	159.57 Kcal (668 kJ)
Calories from fat	3.62 Kcal
		% Daily Value*
Total Fat	0.4g	1%
Sodium	95.53mg	4%
Potassium	662.86mg	14%
Total Carbs	39.15g	13%
Sugars	26.8g	107%
Dietary Fiber	4.89g	20%
Protein	2.32g	5%
Vitamin C	10.2mg	17%
Vitamin A	0.2mg	5%
Iron	1.4mg	8%
Calcium	45.7mg	5%

Amount Per 100 g
Calories	100.98 Kcal (423 kJ)
Calories from fat	2.29 Kcal
		% Daily Value*
Total Fat	0.25g	1%
Sodium	60.45mg	4%
Potassium	419.49mg	14%
Total Carbs	24.78g	13%
Sugars	16.96g	107%
Dietary Fiber	3.09g	20%
Protein	1.47g	5%
Vitamin C	6.5mg	17%
Vitamin A	0.1mg	5%
Iron	0.9mg	8%
Calcium	28.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.4

Points
4

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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