As curry’s go, this recipe has relatively few ingredients and is quick to cook. Furthermore, it is extremely tasty – tender succulent meat, subtle spicing, and the sweet fruity balance from the ripe dried apricots.
A great dish to cook for friends at the weekend, delicious served with plain rice, sag aloo and a chapati. An Alsace white wine – Gewurztraminer, Pinot Gris or Riesling works well with this curry. I hope you try it, and if you do, let me know what you think!
|Lamb and Apricot Curry Recipe|
- 450g/1lb Leg of lamb meat, cut into thick strips
- 2 medium onions, peeled, one sliced and one quartered
- 4 cloves garlic, peeled
- 1 inch long thumb of fresh ginger, peeled and quartered
- 1 large green birdseye chilli, halved and seeded, or more to taste
- 200ml/6fl oz natural plain yoghurt (full fat is best)
- 1 tbsp tomato puree
- 1 tsp Garam Masala
- 1/4 tsp cumin seeds
- teaspoon of sea salt
- Stick of Cinnamon
- 2 plump green cardamom pods
- 6 dried apricots, quartered
- 2 tbsp butter
- Small bunch of fresh coriander, chopped
- Blitz the quartered onion, garlic, ginger and chilli in a mini chopper or processor until finely chopped, or chop by hand. Place in a large bowl. Add yoghurt, tomato puree, cumin seeds, garam masala and salt. Mix thoroughly. Then add your lamb and well coat in the marinade. Allow to marinate for 1 to 2 hours.
- In a large pan, fry the sliced onion in 1 tbsp of butter until they become lightly golden. Remove with a slotted spoon and allow to cool before chopping briefly in a processor or grind in a pestle and mortar.
- Once your lamb is marinated, heat up the pan that you used to fry the onions (add more butter if it is dry) and add your ground cooked onions. Warm through for a minute and then add the lamb and marinade. Stir fry over a high heat for 2 minutes, then cover the pan, and lower the heat. Cook, stirring occasionally for 15 minutes. Stir in a little water if the sauce becomes dry.
- Meanwhile, in another pan, melt the remaining tbsp of butter over a low heat. Lightly tap the cardamom pods with the flat of a large knife, just to open a little. Then add the apricots, cardamom and cinnamon to the butter and gently cook for 2 minutes.
- Pour the butter/spice/apricot mixture over your curried lamb and serve.