Lamb Curry with Apricots

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

The vinegar, sugar, and apricots give this curry a slightly sweet piquancy. If you’re short of time, you could use no-soak, soft, dried apricots.


  • 1 lb 10 oz/750 g stewing lamb, cut into bite-size pieces
  • vegetable oil


Heat some vegetable oil in a large skillet and stir-fry the onions until they are golden.

Add the ginger and garlic and cook for a couple more minutes.

Add the cinnamon stick and cardamom pods and cook for a minute, then add the chili and cumin powders and stir well to amalgamate.

Add the tomatoes and cook for 5-6 minutes, then add the meat, garam masala, and black peppe