Kashmiri Lamb with Apricots
Published in Meat Dishes
A little bit of Kashmir using A Good Basic Curry Paste.
Ingredients:
- 900 g lamb, cubed
- 2 tbl butter/oil/ghee
- 2.5 cm cinnamon stick
- 2 black cardamom pods
- 1 large onion, chopped
- 15 ml curry paste
- 5 ml ground cumin
- 5 ml ground coriander
- 1-2 tsp salt or to taste
- 180 g Turkish apricots
- Chilli powder (if desired)
- Stock/water
Preparation:
- Fry the cinnamon and cardamom in the fat over a medium heat for a minute or two. Add the onions and cook gently until soft but do not brown them.
- Add the curry paste, stir and cook briefly, then stir in the cumin and coriander and some salt and cook, stirring, until very fragrant.
- Stir the lamb cubes and about half of the apricots into the spices, trying to coat them all over.
- Add the boiling stock or water and simmer, covered, until tender and the gravy has reduced and thickened – add the second half ofthe apricots after the curry has been cooking for about 30-40 minutes.
- Taste for seasoning, and add a little chilli powder and salt, if necessary.
Notes:
- Use boneless lamb, or lamb with some bone, increasing the weight to compensate for the bones. The meat with bones always makes a better and more tasty curry.
- Make your own curry paste or just use a good bought paste. There are a number of excellent Indian spice shops around, where you can buy anything needed for authentic Indian cooking.
Serves 4 – 6.
