Skip to content Skip to sidebar Skip to footer

Lamb and Apricot Curry

CookingAddic This curry is sweet and savory and rich and has a depth of flavor that you wouldn't expect with just a hint of heat from the ginger & garlic. The dried apricots do give it a fairly high sugar content, but I find that eating fruit with meat decreases the sugar crash that you might get from eating it alone..




Ingredients:

Sauce
  1. - 1 T olive oil
  2. - 1 small white onion (diced) 
  3. - 5 cloves garlic - chopped
  4. - 1 t dried turmeric 
  5. - 1 t sea salt
  6. - 3 T fresh ginger - chopped
  7. - 2 small carrots - chopped
  8. - 1/4 cup chopped fresh cilantro
  9. - 1 can coconut milk
  10. - 2 cups broth
  11. - 8 dried apricots - chopped
  12. - Juice of 1 lime



Curry
  1. - 1 T olive oil
  2. - 2 pounds lamb 
  3. - 1 small onion - diced
  4. - 1 medium sweet potato - chopped into large pieces (no need to peel)
  5. - 2 carrots - chopped into large pieces
  6. - 8 dried apricots (quartered)
  7. - 1/2 cup frozen spinach




Instructions :

- to make the sauce --> heat oil in a small saucepan. Saute the onions, then add ginger, garlic & spices. Allow spices to cook for a couple of minutes. Add remaining ingredients. Boil until carrots are tender (about 15 minutes). Blend well.

- While sauce is boiling, brown lamb pieces & onion in olive oil in your pressure cooker.

- Add sweet potatoes, apricots, spinach and sauce to the pressure cooker

- PRESSURE COOKER - following your pot's instructions, bring to pressure and cook for 25 minutes.

- STOVE TOP - once all ingredients are together, allow to simmer for about an hour until meat is tender and sweet potatoes are falling apart

- SLOW COOKER - after browning meat & making sauce, combine all the ingredients in the slow cooker and cook on low for 7-8 hours

Read more: