Indian lamb Curry with Afghani Apricots

Indian Lamb Curry with Afghani Apricots

Recipe only

This Indian lamb curry with apricots is a popular dish in the capital Mumbai. It hails from the Persian empire hence the use of Afghani (Hunza) apricots. It has a sweet, tangy, sour taste. It is simple to prepare and cook. If you love Indian food like I do, try this dish because it is not your typical Indian restaurant food.  ENJOY!!


INGREDIENTS

100 g Hunza dried apricots if you find them, or good quality from the supermarket
50 ml cooking oil
2 medium brown onions, very finely chopped
1 cm piece fresh peeled ginger, chopped
2 large fresh garlic cloves, finely chopped
1 long cinnamon stick
6 green cardamoms
1 1/2 red chili powder
1/2 teaspoon ground cumin
 2 fresh large tomatoes, chopped
700 g stewing lamb
3/4 teaspoon garam masala powder
1/4 teaspoon ground black pepper
Salt to taste
1 teaspoon, plus a bit more of wine vinegar
1 teaspoon caster sugar


METHOD

1. Soak the apricots in a bowl with about 300 ml of cool water and 1/2 teaspoon of vinegar, for 3-4 hours.

2. Heat the oil in a slow cooking dish and fry the onions for about 10 to 13 minutes until they are golden brown, but not burnt. Get the temperature right. Add the ginger and garlic. stir and in about 2 minutes add the cinnamon stick and green cardamons, keep stirring gently for about a minute and add the chili and cumin powder, stir in well.

3. Add the tomatoes and cook for 5 minutes. Then add the lamb, garam masala powder and black pepper, fry the spices for about 4 to 5 minutes. Add a pinch of salt and 200 ml of water, then lower the heat and cook slowly over a very low heat until the lamb is tender. If the dish dries out to much just keep adding small amounts of water.

4. When the meat is done, add 1 teaspoon of vinegar, the sugar and the drained apricots. cook for a further 10 minutes, stirring well. Serve with rice and bread, or a salad.