Dried Fruit Lamb (Or Beef) Curry Recipe

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Dried Fruit Lamb (Or Beef) Curry
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Ingredients
13
Count
Nutrition
864
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Combine the apples, prunes and raisins in a bowl, pour the water over them and let soak for at least an hour, turning the fruit occasionally.
  2. Dry the cubed meat with a paper towel and sprinkle them with the salt.
  3. In a heavy large skillet, heat the oil over moderate heat until it is hot enough that a haze forms above it; brown the meat in the hot oil in 2 or 3 batches, turning the meat even ly to get them a good rich brown color; as they brown transfer to a plate and set aside.
  4. Pour off all but about 2 tbsps of the fat from the pan and drop in the onions; stir constantly and scrape up the browned bits from the bottom of the pan; cook the onions for about 3 to 4 minutes, until they are soft.
  5. Reduce the heat to low, add the Curry powder and stir for 2 minutes or so to toast the Curry a bit, thus intensifying it's flavor ( a step you should always take when using Curry powder; it leeches any bitterness from some of the stronger spices in Curry).
  6. Return the meat to the pan, along with any liquid that has accumulated around it; stir in the fruits along with their soaking water, the vinegar and the lemon juice.
  7. Bring to a boil over high heat, then reduce the heat to low.
  8. Partially cover the skillet and simmer for about one hour or until the meat is tender and shows no resistance when poked with a sharp knife.
  9. Check the pan periodically and if it looks too dry, add up to a 1/4 cup water, a few tablespoons at a time; when the curry is done however, most of the liquid should be dried up as this is a dryer curry not a soupy one.
  10. Taste for seasoning and mound the curry on a heated platter; just before serving sprinkle with the peanuts and slice the bananas and arrange around the curry.
  11. Serve with hot rice, preferably Jasmine, and your favorite chutney.
  12. Also, I like a hotter curry and have found that adding an additional 1/2 tbsp of curry powder or paste does the trick, especially if I am serving with a hot chutney.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 864.26 Kcal (3618 kJ)
Calories from fat 476.39 Kcal
% Daily Value*
Total Fat 52.93g 81%
Cholesterol 127.58mg 43%
Sodium 760.63mg 32%
Potassium 1097.66mg 23%
Total Carbs 67.01g 22%
Sugars 30.7g 123%
Dietary Fiber 9.8g 39%
Protein 35.46g 71%
Vitamin C 12.1mg 20%
Iron 4mg 22%
Calcium 91.4mg 9%
Amount Per 100 g
Calories 187.6 Kcal (785 kJ)
Calories from fat 103.41 Kcal
% Daily Value*
Total Fat 11.49g 81%
Cholesterol 27.69mg 43%
Sodium 165.11mg 32%
Potassium 238.27mg 23%
Total Carbs 14.55g 22%
Sugars 6.66g 123%
Dietary Fiber 2.13g 39%
Protein 7.7g 71%
Vitamin C 2.6mg 20%
Iron 0.9mg 22%
Calcium 19.8mg 9%

* 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

  • 20.9
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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