Lamb and apricot curry with potatoes

Name: Lamb and apricot curry with potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Leg of lamb from the leg; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 TABLESPOON Flour; 1 l Vegetable broth; 1/2 Cinnamon stick; 7-10 Tbsp ground turmeric; 7-10 Tbsp Rose peppers; 25 g Pine nuts; 250 g Shallots; 600 g Potatoes; 2–3 red chillies; 100 g dried soft apricots; 2 TABLESPOONS Curry Powder

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Leg of lamb from the leg
3 TABLESPOONS Oil
7-10 Tbsp Salt
1 TABLESPOON Flour
1 l Vegetable broth
1/2 Cinnamon stick
7-10 Tbsp ground turmeric
7-10 Tbsp Rose peppers
25 g Pine nuts
250 g Shallots
600 g Potatoes
2–3 red chillies
100 g dried soft apricots
2 TABLESPOONS Curry Powder

Directions

1
Wash the meat, dab dry and dice. Heat 2 tablespoons of oil in a frying pan. Fry the meat in portions for 4-5 minutes, turning it over, season with salt and take it out. Place the entire meat and 1 tbsp. oil in the roaster, dust with flour and sauté. Deglaze with stock, bring to the boil. Add the cinnamon stick, 1 teaspoon turmeric and 2 teaspoons paprika and braise covered for about 30 minutes
2
Meanwhile, roast the pine nuts in a pan without fat until brown, take them out. Peel shallots, cut into strips
3
Peel and chop the potatoes. Clean, wash and dry the chillies. Cut off the stalk and chop the pods with the seeds. Add chilli, potatoes, shallots, pine nuts and half of the apricots to the meat and braise for another 30 minutes.
4
Stir in curry powder and remaining apricots, bring to the boil again, season to taste with salt, turmeric and paprika and serve