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How to make an Indian Style Lamb Curry with apricots an old Persian recipe

Updated on April 30, 2017
tonymead60 profile image

Tony is a curry maniac, and has been cooking them since 1970. He has travelled to India many times in search of recipes.

Delicious Summer Meal

Lamb with Apricots.

This is a popular Parsee or Persian dish which also makes a great summer dish, which works just as well with chicken or lamb.

This is what you’ll need.

2 onions

stick of celery

Table spoon of sultanas.

1½ pound of diced lamb or you can use neck of lamb and cook on the bone for extra taste

6 dried apricots or fresh ones if you prefer..

4 cloves of Garlic.

Ginger about a square inch of fresh.

Optional; use a 3” stick of

Two teaspoons each of paprika & coriander powder

Two teaspoons of mustard seeds and fenugreek seeds

Half a cup of good quality oil, or ghee.

Wine vinegar, balsamic vinegar.

And this is what to do.

Chop garlic, celery, ginger and onions very fine. Soak the dried apricots with the sultanas in a little water with a good slosh of the balsamic vinegar.

At some oil to your pan and heat, then add the seeds. The seeds will begin to pop, which is really what you need them to do. Don’t let them burn.

Now add your mixed chop stirring everything together until they start to go a little transparent. Keep stirring. Make a small pool in the mix and add your paprika and coriander powder, stir and make sure that they do not burn. Once they are cooked, put them aside and keep warm.



Prepared Toasted Spices
Prepared Toasted Spices | Source
Traditional British Curry
Traditional British Curry | Source

Delicious Traditional Curry

A traditional Tandoori Pot, ideal for this meal
A traditional Tandoori Pot, ideal for this meal | Source
Meat cooked to Perfection in teh Tandoori Pot
Meat cooked to Perfection in teh Tandoori Pot | Source
Chappaties hot from the tawa pan.
Chappaties hot from the tawa pan. | Source

Delicious Traditional British Curry

Coat the meat in a small amount of corn flour. Turn the heat up and add a little more oil, once it is hot add the meat, keep your pan moving so as not to burn the meat. Once it is all sealed, add the other ingredients back in to the pan. Add a tin of chopped tomatoes or passata and stir in.

Now add the wine vinegar, the balsamic vinegar, and a cup of water; leave to simmer until the meat is tender. Use a lid on the pan if available.

Or alternatively you can place in a crockpot and finish in the oven on a low heat for 2 hours, this will make the meat dissolve in your mouth.

I like to leave it 3/4 or an hour simmering away, which gives you time to cook your vegetables.

I like to serve this meal with traditional boiled vegetables such as carrots, potatoes, and garden peas.

Or try eating it in a traditional curry house way with chapaties or naan bread.

Tony Mead

Tony hails from England's curry capitol Bradford and he has been cooking curry since 1970 when he first became interested in cooking. His meals use only the best ingredients to make sure the dish is perfect.

He has travelled to India and Sri Lanka on several occasions to seek out authentic recipes.


5 stars from 1 rating of lamb curry

Cook Time

Prep time: 1 hour 20 min
Cook time: 2 hours
Ready in: 3 hours 20 min
Yields: serves 4 -6 adults

Tudor Style Swashbuckling Adventure

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Sea Dog's Revenge

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    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Derdriu,

      I agree about the Persian dishes, wonderful blend and use of spices and herbs.

      The Russisan style ddribbly mayonaise sounds good, but I usually go with the cooking gravy.

      Thank you very much for your comments and votes.

      Tony

    • profile image

      Derdriu 5 years ago

      Tony, What an appetizing, attractive, awesome recipe for my favorite lamb with apricots! In particular, I find Persian cuisine among the tastiest of Asia. It's especially belly-rumbling, finger-licking, lip-smacking good to find apricots and lamb together in a recipe with mustard seeds and paprika. Are the boiled vegetables served as is or is there something such as Russian-style mayonnaise to dribble or squirt amongst the carrots, peas and potatoes?

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Mtbailz

      thank you for your comment, I hope you do try this delicious recipe because I have made it several times and it is always a favourite with my family.

      cheers

    • profile image

      Mtbailz 5 years ago

      Come Easter time my family always takes out the lamb. This recipe sounds deicious and worth a try. Thanks alot for the hub.