Kiwi lamb sausage, kumara and apple curry
While it may not be a ‘traditional’ curry, there’s something about it that just works! Nadia Lim pays tribute to her nan's famous curry recipe with this dish that nails that perfect balance of savoury and sweet
- 20 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
- 10-12 good-quality lamb sausages*
- oil for frying
- 2 onions, chopped
- 2 clove garlic, chopped
- 2 centimetre piece ginger, peeled and grated
- 1 tablespoon curry powder*
- 1/4 cup sultanas
- 400 gram can crushed tomatoes
- 2 apples, peeled and cut into 3-4cm pieces
- 1 large kumara (any colour), scrubbed and cut into 2-3cm cubes
- 1 1/2 cup chicken stock* or water
- chopped parsley, to garnish
Method
- 1Grill or pan-fry sausages, in batches, until browned and just cooked through, then slice thickly.
- 2In a large frying pan, heat a good drizzle of oil on medium heat. Cook onion for about 5 minutes until soft and starting to turn golden. Add garlic and ginger and continue cooking for 1-2 more minutes. Add curry powder and continue cooking for 1 minute more.
- 3Add sultanas, tomatoes, apple, kumara and stock. Cover, bring to a simmer and cook for 10-15 minutes or until kumara and apple are starting to soften. Add sliced sausages to pan and continue cooking for about 5 more minutes. Season to taste with salt and pepper.
- 4Garnish with fresh parsley and serve with steamed green vegetables and mashed potato or rice.
Notes
- Serves 4-5. *Check label if eating gluten-free.
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