Curry and mustard sauce became the occasion when we wanted lamb shanks, but didn't want a completely standard lamb dish. It turned out really well and is also suitable for both pork and chicken.
3 large, finely chopped shallots
1 finely chopped garlic
1 apple in small cubes
Butter for frying
1 teaspoon honey
2 ts curry
1 tablespoon coarse mustard
1 tablespoon lamb stock
3 dl cream
Salt and pepper
2 tablespoons finely chopped chives
Saute shallots, garlic and apple in butter until soft and shiny. Add honey, curry, mustard, lamb stock and cream. Let it boil for 10 minutes, before mixing everything together into a smooth sauce with a hand blender. Taste for curry and mustard sauce with salt and pepper and add chives just before serving.
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