A delicious and very traditional curry.
dried apricots (If using fresh, no need to soak)
ginger root (Use a 1 inch piece)
cinnamon stick (use a 3 inch piece)
red chilli powder
bonless lamb stew meat
cream (this is your dash of cream!)
Take a handful of dried apricots and soak them in warm water with a tablespoon of vinegar for a couple of hours.
Take 3-4 tbsp of oil and add heat on low for 2-3 min in a deep frying pan, preferrably cast iron, meanwhile dice one white onion then add to the oil
Fry the onions for about 5min or until soft, meanwhile finely dice 1 inch of ginger root and 4-5 garlic cloves
Add the garlic and ginger and cook for 3 min more.
Now add a 3 inch cinnamon stick and 6 green cardamoms, stir for 1 minute
Add 2 tsp of red chile powder and 1 tsp of ground cumin, stir well, meanwhile dice 2 tomatoes, then add them and cook for 5 min more.
Now add about 1 1/2 lbs of lamb stew meat (boneless) and 1 tsp of garam masala, 1 tsp black pepper and a few dashes of salt. Cook for 5 min or until lamb is browned, thoroughly stir all the ingredients together while browning meat.
Add 1 to 1 1/2 cups of water and cook until the meat is tender on a med-low heat (20-25 min) if all the water has evaporated add another 1/2 cup
Drain the apricots and cut them in half and add to the dish, thoroughly stirring add 1 more tbsp of vinegar and 1 tbsp of brown sugar, thoroughly stirring in, cook for 10 min
Turn heat to low and let cool, then add a few splashes of cream and stir in
Cook 1 min more on low
Serve over rice and with some naan or papadums
1 hour, 20 minutes