A Zurich classic: a creamy lamb curry spiced with mild curry powder, brightened with apples and golden raisins, and finished with heavy cream. Served alongside basmati rice, it is a comforting and well-balanced dish.
Ingredients
- 400 g boneless lamb shoulder, cut into 3 cm cubes
- 30 g unsalted butter
- 1 piece yellow onion, thinly sliced
- 1 piece tart apple (such as Granny Smith or Boskoop), peeled, cored, and finely diced
- 2 tbsp mild curry powder (such as mild Madras)
- 1 tbsp all-purpose flour (T55)
- 200 ml hot chicken broth (homemade or high quality)
- 30 g golden raisins
- 150 ml heavy cream (30% fat)
- to taste fine salt
- to taste freshly ground black pepper
- 150 g basmati rice
- 300 ml water
Method
- In a Dutch oven or large deep skillet, melt the butter over high heat until foaming and lightly nutty in aroma. Add the lamb cubes in a single layer and sear for 3 to 4 minutes, turning halfway through, until nicely browned on all sides. Transfer the meat to a plate and set aside.
- Lower the heat to medium. In the same Dutch oven, add the sliced onion and diced apple. Cook for 4 to 5 minutes, stirring often, until the onion is translucent and the apple has softened slightly. Do not let them brown.
- Dust the curry powder and flour over the onions and apples. Stir vigorously for 1 minute to coat and lightly toast the spices.
- Pour in the hot broth in a steady stream while stirring continuously to prevent lumps. Bring to a boil, then reduce the heat to a gentle simmer.
- Return the browned meat to the Dutch oven, add the raisins, and season with salt and pepper. Cover and simmer over low heat for 45 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
- Meanwhile, rinse the basmati rice in cold water until it runs clear. In a saucepan, bring the water to a boil with a pinch of salt, add the rice, cover, and cook over very low heat for 10 to 12 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
- Once the meat is cooked, gently stir in the heavy cream. Taste and adjust the seasoning with salt and pepper. Warm over low heat for 2 minutes without boiling to bind the sauce.
- Serve the lamb curry piping hot in shallow bowls alongside the basmati rice.
Nutrition
Per serving
- Energy
- 637.1 kcal
- Protein
- 23.37 g
- Carbohydrate
- 41.92 g
- Fat
- 40.91 g
- Fibre
- 5.49 g
- Calcium
- 67.26 mg
- Iron
- 1.29 mg
- Magnesium
- 21.2 mg