Spicy lamb with curry

Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 4


  • Lamb shoulder fillet
  • 2 diced peeled tomatoes, flesh only
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 apple, pared and sliced
  • 100 g. cubed pineapple
  • 100 ml orange juice
  • 1½ cups coconut milk
  • 1 tablespoon curry paste
  • 1 teaspoon ginger
  • 1 pinch (0.1 g.) saffron
  • 1 teaspoon turmeric
  • 50 ml olive oil
  • 100 ml chicken broth
  • Salt


Cut the meat into short strips and sauté it in a frying pan with a little olive oil

Lowering the heat, add and sauté the onion and garlic, also adding the ginger, saffron and curry paste, and stir. Add the juice and simmer for 3 minutes.

Remove the lamb and add the milk, broth, tomato cubes and a little salt.

Simmer until reduced by half.

Add the lamb and fruit and allow to thicken on low heat.

Serve with rice.