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.

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.

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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.

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.
• http://tonymead60.hubpages.com/hub/Osso-Buco-cooked-in-a-Tandoori-pot-with-pasta-shells
  

Cook Time

Comments

Tony Mead (author) from Yorkshire on April 11, 2012:

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

Derdriu on April 10, 2012:

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

Tony Mead (author) from Yorkshire on February 13, 2012:

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

Mtbailz on February 11, 2012:

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