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September 16, 2025
Sweet Lamb Curry Recipe
Sweet lamb curry creates a mild, fragrant preparation mixing tender lamb with raisins, apples, and aromatic spices that yield wonderful flavors for gentle curry experiences. This unique approach demonstrates how Indian curries can accommodate those who prefer sweeter, milder preparations without sacrificing complexity. The inclusion of raisins and apples provides natural sweetness while creating interesting textural contrasts with the tender lamb. This mild and fragrant nature makes the curry accessible to families with varying spice tolerances while still delivering authentic Indian flavors. The wonderful flavor combination shows how fruit additions can enhance meat curries for sophisticated yet approachable dining experiences.
This sweet lamb curry recipe is a mild, fragrant mix of lamb, raisins, apples, etc., and yields a wonderful flavor. It can be made the day before. Serve it with rice, sambals, and pappadums.
Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Servings:
6
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Ingredients
3 tablespoons all-purpose flour
salt and ground black pepper to taste
3 ½ pounds cubed lamb stew meat
6 tablespoons butter, divided
2 large onions, chopped
1 large Granny Smith apple, peeled, cored, and cubed
1 cup chicken stock
½ cup raisins
3 tablespoons curry powder
2 tablespoons brown sugar
1 tablespoon lemon juice
Directions
Place flour in a resealable plastic bag; season with salt and black pepper. Add lamb to the bag; shake until evenly coated with flour.
Melt 3 tablespoons butter in a large pot over medium-high heat. Add lamb, in batches; cook until golden brown on all sides, about 5 minutes per batch. Set aside.
Reduce heat to medium; add remaining 3 tablespoons butter. Stir in onions; cook until softened and translucent, about 5 minutes. Stir in apple, chicken stock, raisins, brown sugar, curry powder, and browned lamb; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until lamb is very tender, 1 to 1 ½ hours. Stir in lemon juice; cook 2 minutes.
Cook’s Note
I like to serve this curry with bananas drenched in lemon juice, cucumber (peeled and seeded) in yogurt, mango chutney, or toasted coconut.
Nutrition Facts (per serving)
| 577 | Calories |
| 26g | Fat |
| 30g | Carbs |
| 56g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 577 | |
| % Daily Value * | |
| Total Fat 26g | 34% |
| Saturated Fat 12g | 62% |
| Cholesterol 203mg | 68% |
| Sodium 375mg | 16% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 3g | 11% |
| Total Sugars 19g | |
| Protein 56g | 111% |
| Vitamin C 7mg | 8% |
| Calcium 68mg | 5% |
| Iron 6mg | 35% |
| Potassium 1033mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
