Recipes

Preparation Time: 10 minutes
Cooking Time: 1 hr 30 minutes
Serves : 6

Lamb goes particularly well with dried fruit, such as apricots, which cut through the richness, but complement the sweetness of the meat. Serve with plain boiled rice for a filling supper dish.

INGREDIENTS

2 tbsp ghee or vegetable oil
4 cardamom pods, lightly crushed
1 cinnamon stick
1 large onion, chopped
1 tbsp Curry Paste
200 g/7 oz ready-to-eat dried apricots
1 kg/2 lb 4 oz diced lamb
400 ml/14 fl oz chicken Basic Meat Stock
Salt
Chopped fresh coriander, to garnish

COOK’S TIP

If the curry seems a bit too runny, remove the lid for the last 15 minutes of the cooking time to allow some of the liquid to evaporate.

METHOD

1. Heat the ghee in a large, heavy-based saucepan. Add the cardamoms and cinnamon stick and cook over a low heat, stirring constantly, for 2 minutes, or until they give off their aroma. Add the onion and cook, stirring occasionally, for 10 minutes, until light golden.

2. Add the Curry Paste and cook, stirring constantly, for 2 minutes. Add the apricots, lamb and Stock and season with salt to taste. Bring to the boil, then cover and simmer for 1 % hours, or until the lamb is tender.

3. Taste and adjust the seasoning, if necessary. Ladle the curry into a  immediately.