Ideal for sharing with friends, we love this slow-cooked simple Autumn favourite. It has been perfected by Chef Wilson Gomes of Indya Bistro in Rathdowne Street, North Carlton. Combining gentle spices with fresh, simple ingredients, this unique curry is sure to please. The flavour and texture of the lamb and the apricot balance and complement each other perfectly. Great with rice or some warm naan bread.
Heat the oil in a heavy pan and fry the onions until golden brown
Add the lamb and cook until brown on all sides
Add ground turmeric, ground cinnamon and apricots. Mix well.
Season to taste with salt and pepper
Add water (about .75 cup) to just cover the lamb
Cover the pan and simmer over a very low heat for 75 to 90 minutes, or until meat is very tender
Stir occasionally to prevent scorching
Add water as required - as a guide, the texture should be thick but pourable
Best served with rice or bread as an accompaniment.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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