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Kashmiri lamb curry with apricots

David Massey from Great Food Bites
David Massey combines spicy slow-cooked lamb with sticky apricots in this simple curry

Kashmiri lamb curry with apricots

Method

1. Heat the oil in a saucepan and add the cinnamon stick, cardamom and onions. Fry for 2-3 minutes, until the onions have softened. Add the curry paste and all the remaining spices.

2. Stir and fry the curry for 5 minutes, before tipping in the lamb and apricots.

3. Continue frying until the meat has browned - this should take about 10 minutes on a medium heat.

4. Pour in the stock and bring to the boil, then reduce the heat and simmer for about 2 hours, until the lamb is tender. Serve with pilau rice and yogurt.

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Serves: 4

Prep: 30 min
Cook: 2 hrs 20 min

Ingredients
2 tbsp Olive oil
1 x 4 cm cinnamon stick
5 cardamom pods
1 onion, chopped
1 tsp curry paste
1 tsp ground Cumin seeds
1 tsp ground coriander
1/2 tsp Fennel seeds
salt and fresh ground black pepper
1kg stewing lamb, diced
50g Dried apricots
300ml lamb stock