Lamb Curry With Apricots Recipes

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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

Categories     Main Course

Yield 6

Number Of Ingredients 19

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

'NIGHT 'NIGHT CURRY: ROASTED LAMB CURRY WITH GARAM MASALA, CARAWAY AND APRICOTS



'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots image

Provided by Aarti Sequeira

Time 14h50m

Yield 4 to 6 servings

Number Of Ingredients 30

1 teaspoon caraway seeds
3 cloves garlic, crushed and peeled
1 (3/4-inch slice) fresh ginger, peeled and chopped
Kosher salt
3/4 cup plain whole milk yogurt
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon store-bought or homemade garam masala, recipe follows
1 1/2 pounds boneless lamb stew meat, such as leg of lamb, trimmed of excess fat and silver skin, cut into 1 1/2-inch cubes
2 medium red onions, thinly sliced
1/2 cup canola or grapeseed oil
1 cup whole milk or water
Small handful dried apricots, whole or halved in half-moons
2 tablespoons slivered almonds, toasted
Crusty bread or store-bought or homemade naan, for serving, recipe follows
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook's Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
1 teaspoon fennel seeds, optional, see Cook's Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling

Steps:

  • For the marinade: Pull out your pestle and mortar and add the caraway seeds. Grind to a powder, then pour into a large non-reactive bowl (stainless steel is best because turmeric can stain ceramics). Add the garlic and the ginger to the mortar. Sprinkle with a little kosher salt and pound away until a relatively smooth paste forms. (If you don't have a pestle and mortar then finely mince the ginger.)
  • Scrape the ginger-garlic paste into the large bowl with the caraway seeds. Add the yogurt, 1 teaspoon of salt, turmeric, cayenne pepper and garam masala and whisk all together. Add the lamb and toss until all the pieces are well coated. Cover the bowl with plastic wrap, place it in the refrigerator and let it marinate up to overnight.
  • When you're ready to cook, preheat the oven to 400 degrees F.
  • Pull out the lamb and let it come to room temperature. Meanwhile, get going on the onions. Warm the oil in a large skillet over high heat. Add the onions and stir so they're thoroughly coated with oil. Let them sit about 5 minutes or so, until the onions around the perimeter begin to brown. Stir, redistribute, and allow to sit another 5 minutes or so. Repeat this process until the onions are evenly browned, about 20 minutes in total.
  • Reduce the heat to low and cook another 20 minutes, stirring occasionally, until the onions are a deep chestnut brown (not burnt!) and slightly crispy. Using a slotted spoon, remove the onions to a paper towel-lined plate and drain. (You can strain the oil and use it to cook your next batch of vegetables!).
  • Add the onions to the lamb along with the milk and the dried apricot halves. Stir to combine evenly, then pour into a medium baking dish that holds the lamb in a single, even layer (an 8-inch square or an 8-inch by 10 1/2-inch dish works well as does an oval dish). Cover firmly with foil, and pop into the oven for 1 1/2 hours, rotating the dish halfway through the cooking time, uncover for another 30 minutes of cook time.
  • Sprinkle with almonds and serve with crusty bread or naan.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
  • In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
  • Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
  • Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
  • When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  • Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
  • Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
  • Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet, and set your timer for 1 minute. The dough should start to bubble.
  • After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
  • Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

LAMB & APRICOT STEW



Lamb & apricot stew image

A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

2 tbsp olive oil
250g stewing lamb pieces
1 onion , thinly sliced
1 garlic clove , chopped
1 tbsp chopped ginger
2 tsp ras-el-hanout , Berber or other Middle Eastern spice mix
1 tbsp tomato purée
5 soft dried apricots , halved
300ml vegetable or chicken stock
cooked couscous , mint or coriander leaves, and lemon wedges, to serve

Steps:

  • In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium

MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT



Moroccan lamb with apricots, almonds & mint image

This hearty and healthy stew is perfect to share with your friends and family

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 13

2 tbsp olive oil
550g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous, to serve

Steps:

  • Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
  • Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
  • Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein

SPICED LAMB STEW WITH APRICOTS



Spiced Lamb Stew with Apricots image

My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 5 servings.

Number Of Ingredients 13

2 pounds lamb stew meat, cut into 3/4-inch cubes
3 tablespoons butter
1-1/2 cups chopped sweet onion
3/4 cup dried apricots
1/2 cup orange juice
1/2 cup chicken broth
2 teaspoons paprika
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1 teaspoon ground cardamom
Hot cooked couscous
Chopped dried apricots, optional

Steps:

  • In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.

Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 975mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 38g protein.

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

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

LAMB WITH APRICOTS



Lamb with Apricots image

When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.-Rachel Delano, Tappahannock, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

1 large onion, chopped
2 tablespoons olive oil
1 boneless lamb shoulder roast (2-1/2 to 3 pounds), cubed
1 teaspoon each ground cumin, cinnamon and coriander
Salt and pepper to taste
1/2 cup dried apricots, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon grated orange zest
1-1/4 cups chicken broth
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

Nutrition Facts : Calories 280 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

LAMB WITH APRICOTS



Lamb with Apricots image

I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out!

Provided by yooper

Categories     Lamb/Sheep

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 boneless lamb shoulder, cubed (2-1/2 to 3 pounds)
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon coriander
salt and pepper
1/2 cup dried apricot, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon orange zest
1 1/4 cups chicken broth
1 tablespoon sesame seeds, toasted

Steps:

  • In a large skillet, saute onion in oil until tender.
  • Add the lamb, cumin, cinnamon, coriander, salt and pepper.
  • Cook and stir for 5 minutes, or until meat is browned.
  • Add apricots, orange juice, almonds and orange peel.
  • Transfer to a 2-1/2 quart baking dish.
  • Stir in broth.
  • Cover and bake at 350 for 1-1/2 hours or until meat is tender.
  • Sprinkle with sesame seeds.

BRAISED LAMB SHANKS WITH APRICOT CURRY SAUCE



Braised Lamb Shanks With Apricot Curry Sauce image

Provided by Charlie Trotter

Categories     dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3/4 cup dried apricots, diced
1 1/2 teaspoons hot curry powder
1/2 cup rice wine vinegar
1 tablespoon Dijon mustard
4 lamb shanks, 12 to 16 ounces each, bones cracked
3 1/2 tablespoons grapeseed or canola oil
2 carrots, peeled, in 1 1/2-inch chunks
2 stalks celery, in 1 1/2-inch chunks
1 Spanish onion, peeled, in 1 1/2-inch chunks
1 red, green or yellow pepper, cored, seeded and diced
8 large cloves garlic, peeled
1 sprig fresh thyme, more for garnish
2 bay leaves
1/2 teaspoon black peppercorns
4 servings creamy, garlicky grits

Steps:

  • In a blender, combine apricots, curry powder, vinegar, mustard and 1 cup water. Puree until smooth, about 3 minutes. Place lamb shanks in a glass or other nonreactive dish, and add apricot sauce. Turn to coat lamb well. Cover and refrigerate 1 to 2 days, turning meat occasionally.
  • Preheat oven to 275 degrees. Place a large, deep, heavy saute pan over medium-high heat, and add 2 tablespoons oil. Remove lamb from marinade, reserving liquid. Brown lamb, turning often to prevent burning. Transfer to a platter. Add remaining 1 1/2 tablespoons oil to pan. Add carrots, celery, onion, bell pepper and garlic. Saute over medium heat until softened but not browned, about 10 minutes.
  • Place lamb shanks on vegetables, and add thyme sprig, bay leaves, peppercorns and all but 1/2 cup marinade. Add water to come up almost to top of pan. Lay a sheet of parchment paper over pan, and carefully transfer to oven. Braise until meat is so tender it almost falls off bone, 5 to 6 hours.
  • Remove pan from oven. Using a slotted spoon, transfer lamb to a baking sheet. Brush with remaining marinade. Raise oven temperature to 300 degrees, and return lamb to oven to crisp. Strain cooking liquid into saute pan, discarding vegetables. Cook over high heat, reducing it by four-fifths.
  • To serve, spoon grits onto each of four serving plates. Lay lamb on top, and spoon some cooking liquid around and over. Garnish each plate with a sprig of thyme.

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From webetutorial.com


CURRIED LAMB WITH APRICOTS AND ALMONDS - MASTERCOOK
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
From mastercook.com


APRICOT - LAMB CURRY
A tomato based lamb curry with Indian spices Add your review, photo or comments for Apricot - Lamb Curry. Indian Main Dish Meat - Other Indian Main Dish Meat - Other Toggle navigation
From bigoven.com


LAMB CURRY | LAMB CURRY, INDIAN FOOD RECIPES, CURRY RECIPES
Sep 13, 2013 - I love lamb. Although we don't eat it often, it probably is my favorite meat--if it's cooked right. Lamb is one of those meats that can be a little tricky to cook. Sure, you can toss it in a pressure cooker and cook it that way...but I just don't think the taste is the same.…
From pinterest.ca


CURRIED LAMB WITH APRICOTS - PLAIN.RECIPES
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.
From plain.recipes


LAMB CURRY WITH APRICOTS - QUICK INDIAN COOKING. DELICIOUS! I'VE …
Oct 23, 2013 - cooked Parsi lamb curry with apricots, Jardaloo Salli Boti. Mother left me the recipe for this rich, sweet and sour curry in Summer and I …
From pinterest.com


FRUITY LAMB TAGINE WITH APRICOTS - THE REAL MEAL DEAL | RECIPE IN …
Mar 11, 2021 - Fruity Lamb Tagine with apricots is an easy, quick version of a traditional North African dish. Ready in 35 mins. Serve with lemon couscous. Ready in …
From in.pinterest.com


ROAST LAMB WITH CURRY AND APRICOT SAUCE - ITALIAN NOTES
2010-09-10 Blend the sauce adding honey and curry to taste. Fry the meat until brown on both sides. Roast the lamb in a preheated oven (200°C/375°F) for about 20 minutes. Serve the roast lamb with curry and apricot sauce with boiled lentils (Please note, that the photo cheats. Boiled red lentils turn into a grey mush, which frankly speaking, does not ...
From italiannotes.com


LAMB TAGINE WITH CHICKPEAS AND APRICOTS - CURRYKITS
A spicy tomato based dish with chickpeas and apricots bringing a sweet flavour. Popular in North Africa. Popular in North Africa. Phone: 0844 474 4754 Email: [email protected]
From currykits.com


SPICY LAMB CURRY WITH APRICOT AND HERB COUSCOUS RECIPE - BBC FOOD
Stir in the spices and cook for a further 2-3 minutes, then add the lamb pieces and cook, turning, until browned on all sides. Add enough water to cover the …
From bbc.co.uk


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