Kashmiri Lamb Curry with Apricots

Kashmiri Lamb Curry with Apricots
 by
David Massey
from
Great Food Bites

David Massey combines spicy slow-cooked lamb with sticky apricots in this simple curry

Servings: 4
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 2 hours20 minutes

Ingredients
2 tbsp Olive oil
1 x 4 cm cinnamon stick
5 cardamom pods
1 onion, chopped
1 tsp curry paste
1 tsp ground cumin seeds
1 tsp ground coriander
1/2 tsp fennel seeds
salt and fresh ground black pepper
1kg stewing lamb, diced
50g Dried apricots
300ml lamb stock

To serve
pilau rice
plain natural yoghurt

Method
1. Heat the oil in a saucepan and add the cinnamon stick, cardamom and onions. Fry for 2-3 minutes, until the onions have softened. Add the curry paste and all the remaining spices.

2. Stir and fry the curry for 5 minutes, before tipping in the lamb and apricots.

3. Continue frying until the meat has browned – this should take about 10 minutes on a medium heat.

4. Pour in the stock and bring to the boil, then reduce the heat and simmer for about 2 hours, until the lamb is tender. Serve with pilau rice and yogurt.