Minced lamb curry

• 2 tablespoons peanut oil or other ground oil
• 2 small onions finely chopped
• 1 clove garlic crushed
• 1 pinch salt
• 900 grams lamb mince
• 1 x curry powder to taste
• 3 tablespoons tomato puree (passata)
• 3 tablespoons mango chutney
• 3 tablespoons malt vinegar
• 100 millilitres chicken broth
• 25 grams almonds flaked
• 6 each apricots, dried quartered
• 50 grams raisins, seedless
• 1 x coriander chopped, as needed
• 1 x rice, cooked white, as needed

1. Heat the oil in a large saucepan over a moderate heat.
2. Fry the onions, garlic and salt until the onions are softened.
3. Stir in the lamb mince, breaking it up with a wooden spoon, and cook until lightly browned.
4. You can tip out the excess fat from the lamb but you also get great results if you leave it in.
5. Add the curry powder, tomato puree, chutney and vinegar, and stir together.
6. Cook for a few minutes.
7. Pour the stock into the pan, followed by the almonds, apricots, sultanas and a little salt and pepper.
8. Simmer gently for approximately 20 to 30 minutes.
9. Serve with rice and a sprinkling of chopped coriander.

peanut oil, onions, garlic, salt, curry powder, tomato puree, mango, malt vinegar, chicken broth, almonds flaked, raisins, coriander, rice

Taken from recipeland.com/recipe/v/minced-lamb-curry-48396 (may not work)