Recipe By Raka Marijké O’Hearn
Words by Michelle Shearer
Raka commented on a post we posted on Instagram asking what everyone was making for dinner and she casually mentioned “Gentle Lamb and Apple Curry”. Well, I immediuately leapt on her in a fervour and demanded she send it to us at once. And what a generous spirit she is, because here it is!
- 2 tbsp oil
- 1kg lamb shoulder, cubed
- 2 onions, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp finely grated fresh ginger
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 cup Greek-style yoghurt
- 2 unpeeled granny smith apples, grated
- rice, to serve
Heat the oil in a heavy-based saucepan over medium-high heat and sear off the lamb shoulder, in batches, until browned on all sides. Set aside on a plate.
Reduce the heat to medium, add a little more oil to the same saucepan and cook the onion for 5 minutes. Add the garlic, ginger and spices, cook for about a minute then add ½ cup water and cook, stirring gently, for a further 2 minutes.
Put the lamb and onion mix in the slowcooker. Add the yoghurt and apple. Stir and cook on low for approx 6hrs.
Serve the curry with rice and pappadums
The next day I use any leftovers to make curry puffs with store-bought puff pastry. I make a yoghurt dip to accompany. The third night I cook the shoulder bone (it always has meat left on it) in the slow-cooker with veg.