Jardaloo Sali Boti Curried Lamb With Apricots And Almonds Recipes

JARDALOO SALI BOTI (CURRIED LAMB WITH APRICOTS AND ALMONDS)

Jardaloo Sali Boti (Curried Lamb With Apricots and Almonds) image

Make and share this Jardaloo Sali Boti (Curried Lamb With Apricots and Almonds) recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

4 lbs lamb shoulder, cut into 2 inch pieces excess fat trimmed
1/4 cup cider vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons fresh ground black pepper
1 teaspoon fennel seed
1 teaspoon ground cardamom
1/8 teaspoon saffron thread, crushed
1/4 teaspoon ground cloves
1 teaspoon kosher salt
2 tablespoons peanut oil
2 large yellow onions, thinly sliced
1 piece fresh ginger, peeled minced (2-inch piece)
3 medium garlic cloves, minced
2/3 cup dried turkish apricot, packed
1/2 cup almonds, sliced
2 cups vegetable broth
1/2 cup no-salt-added tomato sauce
1 (9 ounce) can shoestring potatoes (Pik-Nik brand recommended)

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.

Nutrition Facts : Calories 971.1, Fat 76.2, SaturatedFat 29.4, Cholesterol 218.3, Sodium 620.1, Carbohydrate 16.1, Fiber 4, Sugar 7.8, Protein 54.3

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