Lamb Curry With Apricots Recipes

QUICK SPICED LAMB WITH APRICOTS

Steps:

• Cut lamb into chunks and put into a bowl. Add onion, ground allspice and vegetable oil. Season and mix together.
• Heat a large frying pan. When hot, add the lamb mixture and cook for 5 minutes to brown the meat and soften the onion. Stir in chopped tomatoes, hot chicken stock and dried apricots. Bring to the boil, then simmer for 10 minutes, until the lamb is cooked through and the sauce has thickened.
• Season to taste, divide between 2 plates and scatter each with some toasted flaked almonds.

MOROCCAN-STYLE LAMB SHANKS WITH APRICOTS

Steps:

• Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
• Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
• Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
• Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

MOROCCAN LAMB WITH APRICOTS

Steps:

• Start by searing the lamb in a pan in 1 Tsp of olive oil or coconut oil and season. Whilst the meat is browning, in another pan add the entire contents of the passata and season, along with all the spices (turmeric, cumin, coriander, paprika, cinnamon and ginger) slice the apricots into halves and throw those into the pan as well and turn the heat to high.
• Once the lamb has browned, spoon it into the passata bring to the boil, place the lid on the pan and then simmer. Tip the diced onion and bell peppers in to the frying pan and cook for 8/10 mintues until softened, then add the sliced garlic and chillies and cook for another 2/3 minutes and add to the passata. Make sure you give the pan a good stir then chop up roughly a large bunch of coriander throw it in and stir
• Cook for about 40/50 minutes or until lamb is soft and tender then add in the drained chickpeas and cook for another 10 minutes. Serve with cous cous and a flat bread.

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 1 tsp. 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, about 3 minutes.
• Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and 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 meat to the sauce and season to taste with salt. Serve.

SPICED LAMB STEW WITH APRICOTS

Steps:

• In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.

LAMB WITH APRICOTS

Steps:

• In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

LAMB WITH APRICOTS

Steps:

• In a large skillet, saute onion in oil until tender.
• Add the lamb, cumin, cinnamon, coriander, salt and pepper.
• Cook and stir for 5 minutes, or until meat is browned.
• Add apricots, orange juice, almonds and orange peel.
• Transfer to a 2-1/2 quart baking dish.
• Stir in broth.
• Cover and bake at 350 for 1-1/2 hours or until meat is tender.
• Sprinkle with sesame seeds.

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.

LAMB CURRY WITH APRICOTS

Steps:

• 1. Add 1/4 cup olive oil to large skillet and set over medium-high heat for 2 minutes. Add 1 cup pine nuts and toast in skillet till a light golden color, set aside in bowl. Do not drain skillet of oil.
• 2. Prepare Lamb Meatballs: In a medium mixing bowl combine lamb, 1/2 cup of the toasted pine nuts, sea salt, black pepper, curry powder, and turmeric. Form into 2" balls. Place in skillet over medium-high heat till brown, about 10 minutes. Do not drain oil.
• 3. Add water and stir about 3 minutes. Stir in yogurt until blended. Add pine nuts and rest of ingredients, stirring frequently. Cook on medium-high heat for about 7-10 minutes until sauce thickens (similar to slightly watery gravy). Stir frequently so as not to let bottom settle and burn.
• 4. Serve with your choice of rice or couscous. Enjoy!!

'NIGHT 'NIGHT CURRY: ROASTED LAMB CURRY WITH GARAM MASALA, CARAWAY AND APRICOTS

Steps:

• For the marinade: Pull out your pestle and mortar and add the caraway seeds. Grind to a powder, then pour into a large non-reactive bowl (stainless steel is best because turmeric can stain ceramics). Add the garlic and the ginger to the mortar. Sprinkle with a little kosher salt and pound away until a relatively smooth paste forms. (If you don't have a pestle and mortar then finely mince the ginger.)
• Scrape the ginger-garlic paste into the large bowl with the caraway seeds. Add the yogurt, 1 teaspoon of salt, turmeric, cayenne pepper and garam masala and whisk all together. Add the lamb and toss until all the pieces are well coated. Cover the bowl with plastic wrap, place it in the refrigerator and let it marinate up to overnight.
• When you're ready to cook, preheat the oven to 400 degrees F.
• Pull out the lamb and let it come to room temperature. Meanwhile, get going on the onions. Warm the oil in a large skillet over high heat. Add the onions and stir so they're thoroughly coated with oil. Let them sit about 5 minutes or so, until the onions around the perimeter begin to brown. Stir, redistribute, and allow to sit another 5 minutes or so. Repeat this process until the onions are evenly browned, about 20 minutes in total.
• Reduce the heat to low and cook another 20 minutes, stirring occasionally, until the onions are a deep chestnut brown (not burnt!) and slightly crispy. Using a slotted spoon, remove the onions to a paper towel-lined plate and drain. (You can strain the oil and use it to cook your next batch of vegetables!).
• Add the onions to the lamb along with the milk and the dried apricot halves. Stir to combine evenly, then pour into a medium baking dish that holds the lamb in a single, even layer (an 8-inch square or an 8-inch by 10 1/2-inch dish works well as does an oval dish). Cover firmly with foil, and pop into the oven for 1 1/2 hours, rotating the dish halfway through the cooking time, uncover for another 30 minutes of cook time.
• Sprinkle with almonds and serve with crusty bread or naan.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet, and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.