Friday, 18th May 2013Indian Cookbook p 433. Brown onions then add ginger and garlic and cook for a few minutes, then cinnamon sticks and cardamon pods. Then chilli powder, cumin, a little water and chopped tomatoes. Then diced lamb, black pepper and garam masala. Cook gently for 2 hours and add a little hot water if necessary. Add chopped apricots, a little sugar and a sprinkling of vinegar. Heat through and serve.
This recipe calls for dried apricots soaked overnight, but I used fresh apricots which worked very well.
Served with green beans, boiled, then stir fried quickly with a asafetida, a few yellow lentils, mustard seeds, lemon juice and cayenne (Madhur Jaffrey's Ulitmate Curry Bible p. 157). The recipe also says two hot chillies, but I left them out and the beans were pleasantly spicy enough.