Quick Sweet Lamb Curry (Microwave or Oven)

The scent of curry always transports me back to my student days, huddled in a tiny flat, sharing a meal with friends after a long day of lectures. My housemate, bless her heart, wasn’t the most confident cook, but her version of this sweet lamb curry was always a winner. It was simple, hearty, and the slightly unconventional sweetness was surprisingly comforting. The aroma alone was enough to make our little flat feel like home. Years later, even with a repertoire of more complex curries, I still find myself craving this particular one – a comforting reminder of simpler times, laughter, and the joy of sharing food with loved ones.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time (Microwave): 30-35 minutes + 10-15 minutes standing time
• Cook Time (Oven): 1.5-2 hours
• Total Time (Microwave): 45-50 minutes
• Total Time (Oven): 1 hour 45 minutes – 2 hours 15 minutes
• Servings: 2-4
• Dietary Type: Omnivore

Ingredients

• 1 large onion
• 1-2 tablespoons curry powder (adjust to your spice preference)
• 2 tablespoons butter
• 1 medium apple
• 1 banana
• ½ cup currants
• 1 tablespoon desiccated coconut
• 2 tablespoons fruit chutney (such as Major Grey’s) or 2 tablespoons jam (apricot or mango work well)
• 3 tablespoons flour
• 1 ½ cups beef stock
• 800 g shoulder lamb chops (or diced lamb chunks)
• Salt and pepper to taste

Equipment Needed

• Large flat microwave-safe dish with lid (for microwave cooking)
• Oven-proof dish with lid (for oven cooking)
• Chopping board
• Knife
• Measuring spoons and cups

Instructions

1. Begin by preparing the onion. Peel it and slice it thinly.
2. In a large, flat microwave-safe dish (or an oven-proof dish, depending on your chosen cooking method), combine the sliced onion with the curry powder and butter.
3. Microwave method: Cover the dish and cook on high power in the microwave for 4 minutes. This will soften the onions and release their flavor. Oven method: Skip this step and proceed directly to step 4, adding all ingredients to the oven-proof dish.
4. Next, prepare the apple and banana. Peel them and slice them into bite-sized pieces.
5. Add the sliced apple and banana to the onion mixture, along with the currants, desiccated coconut, fruit chutney (or jam), and flour.
6. Stir all the ingredients together thoroughly to ensure everything is well combined. The flour will help to thicken the sauce later.
7. Add the lamb and beef stock to the mixture. Stir again until the lamb is evenly coated in the sauce.
8. Season generously with salt and pepper to taste.
9. Microwave method: Cover the dish and cook on high power for 6 minutes. Then, reduce the power to medium-low (50%) and continue cooking for 20-25 minutes, or until the lamb is almost tender. During cooking, rearrange the lamb in the dish once to ensure even cooking.
10. Oven method: Cover the dish with a lid and cook in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 1 ½ – 2 hours, or until the lamb is tender. Stir the curry once during cooking.
11. Microwave method: Once cooked, let the dish stand covered for 10-15 minutes before serving. This allows the sauce to thicken further and the flavors to meld together.
12. Oven Method: Remove from oven and allow to rest for 10 minutes before serving.

Expert Tips & Tricks

• For a richer flavour, brown the lamb pieces in a pan before adding them to the curry.
• If using the microwave, choose high-quality lamb for best results. Cheaper cuts can become tough.
• Don’t be afraid to adjust the amount of curry powder to suit your taste. Start with a smaller amount and add more if needed.
• If the sauce is too thick, add a little more beef stock. If it’s too thin, mix a teaspoon of cornflour with a tablespoon of cold water and stir it into the curry during the last few minutes of cooking.
• Adding a bay leaf to the curry while it cooks can add additional flavor. Remember to remove it before serving.

Serving & Storage Suggestions

Serve this delicious sweet lamb curry hot, ideally with fluffy basmati rice. Poppadums or paratha bread also make excellent accompaniments. A dollop of plain yogurt or a sprinkle of fresh coriander can add a refreshing touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through, or gently warm in a saucepan over low heat. You may need to add a splash of water or stock if the sauce has thickened too much. This curry also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. Do not leave at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	736 kcal	N/A
Calories from Fat	456 kcal	N/A
Total Fat	50.7 g	78%
Saturated Fat	23.6 g	118%
Cholesterol	159.3 mg	53%
Sodium	461.2 mg	19%
Total Carbohydrate	34.6 g	12%
Dietary Fiber	4.4 g	18%
Sugars	21.1 g	N/A
Protein	36.7 g	73%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Replace the lamb with firm tofu or chickpeas for a vegetarian version.
• Spicier Curry: Add a chopped chili or a pinch of chili flakes for extra heat.
• Coconut Milk: Substitute beef stock with coconut milk for a creamier, richer curry.
• Different Fruits: Experiment with other dried fruits like raisins or chopped apricots. You could also add other fresh fruit such as pineapple.
• Vary the Meat: Diced beef or chicken can be used instead of lamb.

FAQs (Frequently Asked Questions)

Q: Can I make this curry ahead of time?
A: Yes! In fact, the flavors develop even more when made a day or two in advance. Store it in the refrigerator and reheat thoroughly before serving.

Q: Can I use different types of curry powder?
A: Absolutely! Experiment with different blends of curry powder to find your favorite flavor profile. Madras curry powder will add more heat, while mild curry powder will be more subtle.

Q: My lamb is tough. What did I do wrong?
A: Tough lamb can be caused by overcooking, undercooking, or using a low-quality cut. Ensure you’re using good quality lamb, especially when microwaving, and adjust the cooking time as needed. Cooking for longer at a lower temperature (especially in the oven) can also help tenderize the meat.

Q: The sauce is too thin. How can I thicken it?
A: Mix a teaspoon of cornflour with a tablespoon of cold water to form a slurry. Stir this into the curry during the last few minutes of cooking. The sauce should thicken as it simmers.

Q: Can I freeze this curry?
A: Yes, this curry freezes very well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

Final Thoughts

I truly hope you’ll give this Quick Sweet Lamb Curry a try. It’s a wonderfully adaptable recipe, allowing you to adjust the sweetness and spice levels to your exact liking. Whether you’re looking for a quick and easy weeknight meal or a comforting dish to share with friends, this curry is sure to please. Don’t hesitate to experiment with different variations and let your culinary creativity shine! And if you make it, please share your feedback – I’d love to hear how it turns out. Enjoy!