Mustard and curry sauce for chicken, pork and lamb

This sauce was made once we wanted lamb curry, but did not want a completely standard lamb dish. It was a success and is also suitable for both pork and chicken.

3 large, finely chopped shallots

1 finely chopped garlic

1 apple in small cubes

1 tablespoon of butter
1 teaspoon of honey

2 ts curry

1 tablespoon coarse mustard

1 tablespoon lamb stock

3 dl cream

Salt and pepper
2 tablespoons finely chopped chives

Fry the shallots, garlic and apple in small cubes in butter until soft and shiny. Add honey, curry, mustard, lamb stock and cream. Let it cook for 10 minutes, before everything is combined into a smooth sauce, with a hand mixer. Season with salt and pepper and add chives just before serving.

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