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Kashmiri lamb curry with apricots


  • 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


  • 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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