Dice the lamb and mix well with the curry and 3 tbsp olive oil. In a well preheated pan seal the lamb well and remove from the pan, add the diced vegetables (onion, pepper, leek) and brown. Now toss in the sliced banana and diced apple for a few minutes and pour in the wine.  Bring to the boil, add pulp, milk, lamb, cover and reduce. Once meat is tender add the chutney, coriander and stir. Boil the rice in salted boiling water and and serve with the stew, fry the popadoms and serve on the side.  

Serves 2-3

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