Mumbai Lamb with Apricots


A delicious and very traditional curry.



dried apricots (If using fresh, no need to soak)

4 tablespoons

olive oil


white onion


ginger root (Use a 1 inch piece)

5 cloves



cinnamon stick (use a 3 inch piece)


green cardamoms

2 teaspoons

red chilli powder

1 teaspoon

ground cumin



1 1⁄2 pound

bonless lamb stew meat

1 teaspoon

garam masala

1 teaspoon

black pepper

5 teaspoons


1 tablespoon

brown sugar

1 1⁄2 cup


2 tablespoons

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




Source Dave Bosma
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes