This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.
Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.
Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.
Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.
Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.
Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.
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