Jardaloo Sali Boti Curried Lamb With Apricots And Almonds Recipes

CURRIED LAMB WITH APRICOTS AND ALMONDS

Curried Lamb with Apricots and Almonds image

This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.

Provided by Mark Scarbrough

Yield 6

Number Of Ingredients 19

Ingredients

4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed
1/4 cup cider vinegar
1 Tbs. packed dark brown sugar
1 Tbs. ground coriander
1 Tbs. ground cumin
1-1/2 tsp. ground cinnamon
1-1/2 tsp. freshly ground black pepper
1 tsp. fennel seeds
1 tsp. ground cardamom
1/8 tsp. crushed saffron threads (scant 1/2 tsp. threads)
1/4 tsp. ground cloves
Kosher salt
2 Tbs. peanut oil
2 large yellow onions, thinly sliced (about 4 cups)
2 Tbs. minced peeled fresh ginger (2-inch piece)
1 Tbs. minced garlic (3 medium cloves)
2/3 cup packed dried Turkish apricots
1/2 cup sliced almonds
1/2 cup no-salt-added canned tomato sauce (from an 8-oz. can)

Steps:

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.
In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.
Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.

Nutrition Facts : ServingSize 6

CURRIED LAMB WITH APRICOTS

curried lamb with apricots image

Make and share this curried lamb with apricots recipe from Food.com.

Provided by chia2160

Categories Stew

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon oil
2 lbs lamb, cut in 1 inch cubes
2 onions, chopped
4 cloves garlic, chopped
2 jalapenos, seeded and chopped
1 teaspoon chopped ginger
4 cardamom pods
1 cinnamon stick
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
fresh pepper
1/2 cup beef stock
1 1/2 cups chopped apricots
cooked white rice
mango chutney

Steps:

in a non stick skillet heat oil and brown lamb in batches, place in crockpot add onions, garlic, jalapeno, ginger and the rest of the spices, stir for 1 minute until fragrant.
add beef stock, mix well, pour over lamb in crockpot.
cook on low for 8-10 hours or high for 4-5 hours.
add apricots, cover and cook for 30 minutes more.
discard cinnamon stick, serve over rice with mango chutney.

Nutrition Facts : Calories 291.4, Fat 17.7, SaturatedFat 6.6, Cholesterol 80, Sodium 515.6, Carbohydrate 10, Fiber 1.8, Sugar 5.6, Protein 22.8

JARDALOO SALI BOTI (CURRIED LAMB WITH APRICOTS AND ALMONDS)

Jardaloo Sali Boti (Curried Lamb With Apricots and Almonds) image

Make and share this Jardaloo Sali Boti (Curried Lamb With Apricots and Almonds) recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

4 lbs lamb shoulder, cut into 2 inch pieces excess fat trimmed
1/4 cup cider vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons fresh ground black pepper
1 teaspoon fennel seed
1 teaspoon ground cardamom
1/8 teaspoon saffron thread, crushed
1/4 teaspoon ground cloves
1 teaspoon kosher salt
2 tablespoons peanut oil
2 large yellow onions, thinly sliced
1 piece fresh ginger, peeled minced (2-inch piece)
3 medium garlic cloves, minced
2/3 cup dried turkish apricot, packed
1/2 cup almonds, sliced
2 cups vegetable broth
1/2 cup no-salt-added tomato sauce
1 (9 ounce) can shoestring potatoes (Pik-Nik brand recommended)

Steps:

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves and salt until the meat is thoroughly coated in the spices.
In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent (3 minutes).
Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, vegetable broth and tomato sauce.
Cover and cook on low until the meat is very tender (6-8 hours). If you left the bones with the meat, remove the meat with tongs and separate the meat from the bones, discarding the bones.
Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed.
Return the deboned meat to the sauce and season to taste with salt. Serve over shoestring potatoes for a traditional Parsi meal. You can also serve it over cooked brown rice, over couscous or steamed, stemmed spinach.

Nutrition Facts : Calories 971.1, Fat 76.2, SaturatedFat 29.4, Cholesterol 218.3, Sodium 620.1, Carbohydrate 16.1, Fiber 4, Sugar 7.8, Protein 54.3

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