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Spiced Lamb with Apricots

A creamy, spicy Indian dish of tender lamb and apricots with just a hint of heat from the spices used.

Ingredients

  • Shamrock Dried Apricots
  • Shamrock Dark Muscavado Sugar
  • 600g lean boneless lamb, cubed
  • 300ml plain yoghurt
  • 2 tbsp red or white wine vinegar
  • 4 onions, finely chopped
  • 5 tablespoons Roma Tomato Puree
  • 5 tbsp oil
  • 2 cloves garlic, crushed
  • 2 teaspoons grated ginger
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
Spiced Lamb with Apricots

Method

  1. Combine the lamb with all the ingredients except the oil and apricots. Cover and leave to stand for at least 2 hours.
  2. Heat the oil in a large pan. Remove the lamb from the marinade and add to the pan. Stir until browned. Add the marinade and cover the pan.
  3. Simmer gently until the lamb is cooked. Add a little water if necessary.
  4. Add the apricots and simmer until plump and tender and serve with boiled rice.

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