Kashmiri Lamb Curry with Apricots

David Massey combines spicy slow-cooked lamb with sticky apricots in this simple curry
By David Massey
Kashmiri Lamb Curry with Apricots
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

  • 2 tbsp olive oil
  • 1 x 4 cm cinnamon sticks
  • 5 cardamom pods
  • 1 onion, chopped
  • 1 tsp curry paste
  • 1 tsp ground cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp fennel seeds
  • black pepper
  • 1 kg stewing lamb, diced
  • 50 g dried apricots
  • 300 ml lamb stock

To serve

  • pilau rice
  • plain natural yogurt

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.

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