How to make an Indian Style Lamb Curry with apricots an old Persian recipe
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.
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.
Delicious Traditional Curry
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 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.
Links to more of my Indian Recipes
- Recipe for India's White Chicken Korma Curry as made for the Indian Rajs white banquets of
An unusual curry which was a favourite of Moghul Emporers, usually served for banquets at the Taj Mahal.
- Indian style Chapatis and Roti, cooking on an India style cast iron Tawa pan
An easy to follow guide for making great tasting chapaties and roti. Lots of tips and advice.
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