Lamb Curry With Apricots Recipes

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.

Steps:

• 1. Add 1/4 cup olive oil to large skillet and set over medium-high heat for 2 minutes. Add 1 cup pine nuts and toast in skillet till a light golden color, set aside in bowl. Do not drain skillet of oil.
• 2. Prepare Lamb Meatballs: In a medium mixing bowl combine lamb, 1/2 cup of the toasted pine nuts, sea salt, black pepper, curry powder, and turmeric. Form into 2" balls. Place in skillet over medium-high heat till brown, about 10 minutes. Do not drain oil.
• 3. Add water and stir about 3 minutes. Stir in yogurt until blended. Add pine nuts and rest of ingredients, stirring frequently. Cook on medium-high heat for about 7-10 minutes until sauce thickens (similar to slightly watery gravy). Stir frequently so as not to let bottom settle and burn.
• 4. Serve with your choice of rice or couscous. Enjoy!!

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.

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.

Steps:

• Put the saffron in a heatproof cup and pour over 75ml boiling water. Leave for 30 mins, or until the water is a deep yellow colour.
• Heat the oil in a heavy-bottomed saucepan, and brown the lamb all over - you'll need to do this in batches. Transfer the browned lamb to a bowl using a slotted spoon as you continue cooking the rest.
• Fry the onions in the residual fat in the pan over a medium-low heat for 10-12 mins until golden and soft. Add the tomatoes and garlic, and continue to fry until the tomatoes have softened. Stir in the spices and cook for a few minutes, then return the lamb to the pan with some seasoning. Pour in the stock and infused saffron water. Bring to just under the boil, then add the apricots, chestnuts, and a little more seasoning. Reduce the heat to a simmer, cover and cook over a very low heat for 1 hr-1 hr 15 mins until the lamb is tender. At this stage, the lamb can be frozen. Leave to cool completely first, then transfer to a freezer proof airtight container. Will keep in the freezer for up to three months.
• To serve straightaway, stir in the lemon juice, sumac and coriander. Alternatively, if you have frozen the lamb, defrost in the fridge overnight, then transfer to a saucepan and heat gently. When it is piping hot, add the lemon juice, sumac and coriander. Taste to check for seasoning, then serve.