Curried Lamb With Apricots And Almonds Recipes

JARDALOO SALI BOTI (CURRIED LAMB WITH APRICOTS AND ALMONDS)

Steps:

• In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves and salt until the meat is thoroughly coated in the spices.
• In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent (3 minutes).
• Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, vegetable broth and tomato sauce.
• Cover and cook on low until the meat is very tender (6-8 hours). If you left the bones with the meat, remove the meat with tongs and separate the meat from the bones, discarding the bones.
• Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed.
• Return the deboned meat to the sauce and season to taste with salt. Serve over shoestring potatoes for a traditional Parsi meal. You can also serve it over cooked brown rice, over couscous or steamed, stemmed spinach.

CURRIED LAMB WITH APRICOTS

Steps:

• in a non stick skillet heat oil and brown lamb in batches, place in crockpot add onions, garlic, jalapeno, ginger and the rest of the spices, stir for 1 minute until fragrant.
• add beef stock, mix well, pour over lamb in crockpot.
• cook on low for 8-10 hours or high for 4-5 hours.
• add apricots, cover and cook for 30 minutes more.
• discard cinnamon stick, serve over rice with mango chutney.