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Kashmiri lamb curry with apricots


Serves 4

Ingredients

  • 1kg diced stewing lamb
  • 1 chopped onion
  • 5 cardamom pods
  • 1 cinnamon stick
  • salt and pepper
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½ teaspoon fennel seeds
  • 1tsp curry paste
  • 50g dried apricots
  • ½ pint of lamb stock
  • 2 tbsp olive oil

Method

  1. 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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