Curry of the week : 8-June-97

Jardaloo Sali Boti - Lamb cooked with apricot

Ingredients

• 675g (1.5lb) lean lamb or other meat, cubed
• 85ml (3floz) vinegar
• vegetable oil (up to 6 tablespoons)
• 2 teaspoons chopped garlic
• 2 teaspoons chopped ginger
• 1 large onion, thinly sliced
• 3 tablespoons ground almonds
• 3 tablespoons mixed whole nuts
• 1 tablespoon brown sugar
• 1 tablespoon tomato puree
• 6-8 dried apricots, sliced
• 1 tablespoon fresh coriander, chopped
• salt to taste
  
  
• Spices 1 (whole)
  • 3 teaspoons cumin seeds
  • 6-8 brown cardamoms
  • 1 teaspoon cloves
  • 10cm (4 inch) piece cassia bark
  
  
• Spices 2 (ground)
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon cassia
  • 1/2 teaspoon green cardamom
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fennel

Method

• Trim the meat of any fat, gristle etc. Preheat the oven to 190C/375F/gas 5.
• Place meat, vinegar and spices 1 into a lidded casserole, and put in the preheated oven for twenty minutes.
• Meanwhile, heat the oil and fry the onions, and the ginger and garlic purees, until golden. Add spices 2, and fry for a further five minutes. Add water if the mixture becomes too dry.
• when the casserole comes out of the oven add all the remaining ingredients, except for the coriander and the salt. Stir, add a little water if necessary, and return the casserole to the oven.
• After a further 20 minutes take it out again. Inspect, stir, taste. Add the fresh coriander, and salt to taste.
• Return to the oven which can now be switched off. Serve when the meat is tender.

Serves 4.