My nan used to make a ‘curry’ similar to this one, with mince and sultanas, much to the horror of my Malaysian dad, who didn’t deem this to be a curry at all!
While it may not be a ‘traditional’ curry, there’s something about it that just works! It nails that perfect balance of savoury and sweet that I just crave on cooler days.
The lamb, curry powder, ginger and garlic tick all the right boxes, while the sultanas, apples and kumara make every mouthful a surprise.
Using sausies not only makes this dish very Kiwi, it also keeps it pretty affordable.
Serve with steamed veges and mashed potatoes or rice for a delish dinner that can be on the table in under an hour.
This recipe is from the June/July issue of NADIA magazine.
Photography by: Todd Eyre.
- good-quality lamb sausages* 10-12
- oil for frying
- onions 2, chopped
- garlic 2 cloves, chopped
- ginger 2 centimetre piece, peeled and grated
- curry powder* 1 tablespoon
- sultanas ¼ cup
- crushed tomatoes 400 g can
- apples 2, peeled and cut into 3-4cm pieces
- kumara (any colour) 1 large, scrubbed and cut into 2-3cm cubes
- chicken stock* or water 1½ cups
- parsley chopped, to garnish
- Grill or pan-fry sausages, in batches, until browned and just cooked through, then slice thickly.
- In 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.
- Add 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.
- Garnish with fresh parsley and serve with steamed green vegetables and mashed potato or rice.
*Check label if eating gluten free