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Kashmiri lamb curry with apricots



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    Heat oil in a pan and add cinnamon stick and cardamom then add in onions. Lightly sauté for a few minutes before adding curry paste and all of the spices. Allow to cook out. Add the lamb and apricots, lightly brown meat for a few minutes the add the stock. Bring to a boil before reducing heat and simmering for 1 and half to 2 hours or until the lamb is tender. Serve with pilau rice and yoghurt.

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Kashmiri lamb curry with apricots.


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