Apricot lamb curry

Apricot lamb curry

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Amidst all the hot and spicy meat recipes from the Mumbai and Goan regions, here is a lovely, delicate Persian-influenced recipe from West India, especially good for when you lack preparation time. The sweet and tart taste of dried apricots cuts through the richness of the lamb. For the very best results, use milk-fed lamb (unweaned lamb, which is usually between four and six weeks old) and serve with steamed basmati or other long-grain rice.

Ingredients

Quantity Ingredient
1kg lamb or lamb shoulder or forequarter chops, or a combination of both, diced, (see note)
2 large onions, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
3 large whole dried red chillies
90g dried apricots
5 green cardamom pods
2 black cardamom pods
4 cloves
7.5cm cinnamon
250g plain yoghurt
1 tablespoon sugar
1/2-1 teaspoon salt, or to taste

Method

  1. Put the lamb, onion, ginger, garlic, chillies, apricots, green and black cardamom pods, cloves, cinnamon, yoghurt, sugar and salt in a large heavy-based saucepan. Mix together, then cover the saucepan and bring to a boil over a medium heat, stirring occasionally.
  2. Reduce the heat to low and simmer, covered, for about 1 hour, or until almost all the moisture has evaporated and the meat is fall-apart tender.
  3. Increase the heat to medium and bhunao (stir-fry) the curry for about 20 minutes, until the oil separates from the spices and a glaze forms on the meat. The meat should be really tender by now, with a glossy golden hue. Serve hot.

Note:

  • You can use diced lamb, which is boneless, or you can choose from lamb forequarter or shoulder chops, slices of lamb shank or marrow bones. Get your butcher to cut shoulder chops and marrow bones into 3 cm pieces. Traditionally, Indian cooks use a combination of meat cut both on and off the bone.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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