Lamb Curry with Apricots

Name: Lamb Curry with Apricots
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt and freshly ground black pepper; scant ⅔ cup dried apricots, soaked in water for 3 hours to soften; 1 teaspoon sugar; 4 green cardamom pods, lightly crushed; ¾ teaspoon garam masala powder; 1 lb 10 oz/750 g stewing lamb, cut into bite-size pieces; vegetable oil, for frying; 2 red onions, peeled and very finely chopped; ½ inch/1 cm piece of fresh gingerroot, peeled and grated; 1 cinnamon stick; 1½ teaspoons chili powder; 2 teaspoons cumin powder; 3 tomatoes, skinned, deseeded, and finely chopped; 4 garlic cloves, peeled and crushed; 1 teaspoon red wine vinegar

Preparation info

Serves
4-6

Difficulty
Easy

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.

Ingredients

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

Asia
Main course
Gluten-free
Spicy

Method

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