A a white English man I think my wife and I eat more curry than Trad British fare. We possess about forty curry recipe books. By far our favourite is contained in this book which was first published in 1973
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The curry in question is just called curried mince lamb
Ingredients as follows: 2lb leg or shoulder of lamb (we use 1 and1/2 kilo of frozen minced lamb
1-2 tbsp veg oil
1 onion finely chopped
1 garlic clove chopped
1 desert apple
3 tbsps Curry powder (we use Madras)
2 teaspoons curry paste ( we use Pataks vindaloo)
1 tbsp chutney
2 tbsps of sultanas
salt and pepper
2 tsps cornflour
2 tbsps of water
Method
Heat oil in pan. Fry the mince,finely chopped onion and garlic
Peel and chop the apple and add to mince with the curry powder,curry paste,chutney,sultanas and seasoning.
Stir well,then cover the pan and simmer gently for about 30 minutes.
Blend the cornflour with the water and gradually pour into the curry stirring all the time, until the curry is slightly thickened.
Serve in a dish with a border of rice and garnished with slices of cooked tomatoes (optional)
I think we favour this curry of all we cook because of the contrast of the sweet lamb flavour with sultanas and the curry flavour.
I hope you try it and enjoy it as much as we do.