• 500 g leg of lamb, cubed
  • 2 tbsp plain flour
  • salt and pepper
  • 2-3 tbsp sunflower oil
  • 1 large onion, chopped
  • 1 large garlic clove, crushed
  • 1 1/4 tsp ground cinnamon
  • 1 1/2 tsp mild curry paste
  • 600 ml vegetable stock
  • 1x400 g tin chopped tomatoes
  • 5 tbsp tomatoe puree
  • 1 tbsp mango chutney
  • 1/2 dessert apple, grated
  • 150 g ready-to-eat dried apricots, chopped


  1. Toss the lamb cubes in the flour seasoned with a little salt and pepper.
  2. Heat the oil in a medium flameproof casserole and brown the lamb all over (you may need to do this in two or three batches). Remove the lamb from the casserole and set aside.
  3. Add the onion to the pot and fry for 7–8 minutes until soft. Add the garlic, cinnamon, and curry paste and cook for a further minute, then add any leftover flour and cook for 2 minutes.
  4. Remove from the heat and stir in the stock, a little at a time, to make a smooth sauce. Return the lamb to the casserole and stir in the tomatoes, tomato purée, mango chutney, and apple. Season to taste.
  5. Set the pot over a medium heat and bring to a simmer. Cover and cook very gently for 1 hour, stirring occasionally. Add the apricots and continue to cook, uncovered, for a further 30–45 minutes until the lamb is tender.
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