Kevin Smith's Mousa lamb mince curry7 January 2020
Why not try to recreate the winning Taste of Shetland dish for yourself?
Mousa lamb mince curry
1 tbsp groundnut oil
3 dessert spoons tomato puree
1 large onion
3 dessert spoons mango chutney
2 cloves of garlic
2 dessert spoons malt vinegar
Pinch of salt
500ml chicken stock
500g Mousa lamb mince
25g flaked almonds
2 dessert spoons curry powder (I use medium)
8 dried apricots
- Heat oil in a large pan. Add chopped onion, garlic and salt and allow the onions to soften. Add the lamb mince, breaking it up to allow it to brown. If you have excess fat, then drain this off – some prefer to keep it in.
- Add the curry powder, tomato puree, chutney and vinegar and allow to cook together, stirring well. Add stock, almonds, apricots and sultanas and seasoning.
- Allow to simmer for approximately 30 minutes.
- Serve with basmati rice and a bannock