Brett’s Lamb Curry

600g lab, cubed
1 tablespoon curry powder
1 tablespoon cornflour
1 tablespoon oil
1 large onion sliced
1 clove garlic
1 – 2 tablespoons fruit chutney
1 x 425g tin unsweetened pears
2 red apples, quartered & sliced
⅓ cup low-fat natural yoghurt
1 cup rice
½ cup desiccated coconut
½ cup sultanas

Method

Toss lamb, curry powder and cornflour in a plastic bag and shake until lamb is coated.
Heat oil in ovenproof dish on the stove.
Brown onions, garlic & meat.
Cover and cook for 2 3 minutes.
Add chutney and liquid from the pears.
Cover and cook on high in the microwave oven for 8 – 10 minutes
Add pears and cook a little longer

Cook rice.
Spread coconut on paper on a plate and place in microwave on high for 2 – 3 minutes
Stir through the rice and sultanas

The Story behind the recipe

Brett, my former brother-in-law, made this recipe one day in the 1980s or 90s when I was visiting the folks in Canberra. I tried it out on one of my other sisters ...

And almost turned her off lamb curry for life!

I had gone out into her garden and picked apples from the trees because there were no pears in the pantry.

As I said in an earlier blog entry: experimental cooking.

I love the line in the film Four Weddings and a Funeral which says that the secret of Gareth's Duck a la Banana went with him to the grave.

This recipe almost went that way with me after my Canberra episode, too. Fortunately, I tried it again and again until I got it the way I like it.

Try it yourself. Tweak the recipe to your taste, too.

It's great for cold and windy evening meals. The MOTH & the kids love it.