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.


  • 3 tbsp olive oil

  • 1 onion, finely chopped

  • 500g lean lamb, cubed

  • 1 tsp salt

  • 1 tsp pepper

  • .5 tsp ground turmeric

  • .5 tsp ground cinnamon

  • .25 tsp chilli powder

  • 1 cup (120g) fresh or dried apricots-halved

  • .75 cup water, and as required


  • 1.

    Heat the oil in a heavy pan and fry the onions until golden brown

  • 2.

    Add the lamb and cook until brown on all sides

  • 3.

    Add ground turmeric, ground cinnamon and apricots. Mix well.

  • 4.

    Season to taste with salt and pepper

  • 5.

    Add water (about .75 cup) to just cover the lamb

  • 6.

    Cover the pan and simmer over a very low heat for 75 to 90 minutes, or until meat is very tender

  • 7.

    Stir occasionally to prevent scorching

  • 8.

    Add water as required - as a guide, the texture should be thick but pourable

  • 9.

    Best served with rice or bread as an accompaniment.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 282kj
  • Fat Total 27g
  • Saturated Fat 13g
  • Protein 2g
  • Carbohydrate 6g
  • Sugar 5g
  • Sodium 161mg

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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