Lamb Chops in Apricot Curry
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| Ingredients |
| 4-6 |
Lamb Chops - which ever your favorite (the cheapest:-) |
| ¼ cup |
white wine (or white wine vinegar) |
| 2 tsp |
crushed garlic (we use garlic out of a jar). |
| 1 tbls |
curry powder (makes mild curry - add more for hotter) |
| 250ml |
apricot nectar |
| ½ tsp |
mixed herbs |
| Optional |
Vegetables - If you want a one pot meal put a selection of your favorite vegetables in first. Last time, I used potato and sweet potato (yam - orange flesh) cut into inch size pieces – delicious. |
| Method |
| 1. |
Mix the wine, garlic, curry powder and apricot nectar together. |
| 2. |
Put the meat in the Crock Pot. (Vegetable on bottom if using). |
| 3. |
Pour in Liquid |
| 4. |
Put on Lid, turn on and walk away. On low cook for 8-10 hours OR on high 4-5. |
| 5. |
An hour prior to serving, stir in the herbs. |
| 6. |
At this stage if the sauce is very runny just mix a tablespoon of corn flour with enough water to make a paste. Stir this into the Crock Pot and turn on high for half an hour. |
| Notes |
Serves 4-6
Just use your favorite vegetables, a couple of cup fulls should do.
Serve with rice or my choice of cous cous.
Last time I cooked the Apricot Lamb Curry I used chump chops and left the fat on. When it had cooked there was a layer of oil on top of the stew. I spooned this off. But to prevent this just trim the chops of the fat first. (Lamb fat seems to do this much more than other meats???).
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