(serves 6- generously)
This curry involves a lot of spices. Don’t be intimidated by the ingredients list. I assure you, it’s really quite easy to make!
1 tbsp. olive oil
1/8 c. vinegar (I used apple cider because that was all I had)
1 tsp. ghee
1 lb. lamb, diced into 1″ pieces
4 cloves garlic, smashed and minced
1 inch piece of fresh ginger, smashed and minced
1 onion, sliced
1 1/2 tbsp. ground Almond (almond flour)
2 tbsp. whole Almonds, roughly chopped
4 dried Turkish apricots (regular dried apricots are just fine), sliced
1 tbsp. jaggery (substitute brown sugar)
1 tbsp. tomato paste
1 c. curry base (recipe HERE)
1 tbsp. chopped cilantro
2 c. water, plus more for thinning the curry
1 black cardamom (you can omit this–it’s rather strong)
2 cinnamon sticks- 1″ each, left whole
1 1/2 tsp. cumin seeds
1/2 tsp. cloves
1 large bay leaf
1 tsp. cumin powder
1 tsp. coriander powder
1/2 tsp. turmeric powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground pepper
1/4 tsp. fennel seeds
Preheat oven to 375 degrees F.
In a dutch oven–or heavy bottomed pan–heat 1 tbsp. olive oil over medium-high heat. Once the oil is heated, add the lamb chunks and brown them on each side. Don’t cook them all the way, just get some nice color on the pieces.
Add vinegar and whole spices. Stir everything around to coat. Put the lid on the dutch oven or pan and put into the preheated oven. Let cook for about 15 minutes. Remove from oven.
In a separate skillet, add 1 tsp. olive oil and 1 tsp. ghee. Add all ground spices and fry for a minute–until everything becomes fragrant. Toss in onions, tomato paste, garlic and ginger. Cook until onions are tender and translucent.
Add jaggery, almond flour, chopped almonds and apricots to the onion mixture. Stir everything together and cook for 2 minutes. Remove mixture from heat.
Add onion mixture to the dutch oven–along with the lamb. Add 1 cup. curry base and 2 cups of water to the mixture and stir to combine everything. Add chopped cilantro and salt, to taste.
Put lamb curry back into the oven and let it cook for 1 1/2 hours–checking every 30 minutes. You may have to add water if the curry is thickening and reducing too much. I think I used about 4 cups water for the entire recipe.
Remove curry from oven. The lamb should be very tender and falling off the bone (if you didn’t use boneless lamb). The apricots will have melted into the curry, giving the gravy a subtle sweet taste.
Garnish with additional chopped cilantro and chopped almonds. Serve with rice or rotis!
Original Recipe/Photos can be found @ http://myfancypantry.com/2012/04/28/lamb-curry-apricot-and-almond/