Lamb Apricot Curry

Name: Lamb Apricot Curry
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Lamb (from the leg); 250 g Shallots; 1 piece(s) (approx. 20 g) Ginger; 2 Chillies; 2 TABLESPOONS Pine nuts; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 2 TABLESPOONS Curry Powder; 1 TEASPOON Turmeric; 1 TEASPOON ground cilantro; 1 stick of cinnamon; 100 g Sof tapricos; 600 g Potatoes (mainly waxy)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Lamb (from the leg)
250 g Shallots
1 piece(s) (approx. 20 g) Ginger
2 Chillies
2 TABLESPOONS Pine nuts
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
2 TABLESPOONS Curry Powder
1 TEASPOON Turmeric
1 TEASPOON ground cilantro
1 stick of cinnamon
100 g Sof tapricos
600 g Potatoes (mainly waxy)

Directions

1
Wash the meat, dab dry and dice. Peel and chop the shallots. Peel and finely dice ginger. Scratch chillies lengthwise, remove seeds, wash and chop.
2
Roast the pine nuts in a small roaster without fat. Remove. Heat the lard in the roaster. Brown the meat in it in portions all around. Season with salt and take out. Sauté shallots, ginger and chilli in the frying fat.
3
Add all the meat again. Sprinkle curry powder, turmeric and coriander over it, sauté briefly. Add approx. 1 l water, bring to the boil. Add cinnamon stick and apricots. Cover and stew for about 1 1/2 hours.
4
Peel the potatoes, wash them and dice them roughly. After about 1 hour stewing time add to the curry and cook. Stir the pine nuts into the curry. Season to taste with salt and curry powder if necessary. Serve.