Indian lamb ragout with apricots

Ingredients for 4 servings:

• 150 g dried apricots without stones
• 1 tsp white wine vinegar
• 250 ml water
• 1 tbsp sugar
• 1 tsp white wine vinegar
• 4 tbsp oil, or ghee (clarified butter)
• 3 medium-sized onions, finely chop
• 20 g fresh ginger, finely chopped
• 3 medium-sized garlic cloves, finely chopped
• 1 stalk(s) cinnamon, approx. 5-7 cm long
• 6 cardamom pods, green (whole)
• 1 ½ tsp, sautéed red chili pepper(s), ground (or cayenne pepper)
• 1 tsp, levelled cumin, ground
• 2 medium-sized tomatoes, fresh, chopped
• 1 tsp, levelled Garam Masala (Indian spice mix)
• ½ tsp, levelled black pepper, ground
• 700 g boneless leg of lamb
• 250 ml Lamb stock, spicy

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 40 minutes

delicious

Soak the apricots in water and 1 teaspoon of vinegar for 3 hours. Then drain and set aside, then mix with the sugar and 1 teaspoon of vinegar. First, prepare all the ingredients, chop them up, and set them aside: Cut the lamb into goulash-sized cubes. Heat the oil in a pot and sweat the onions for 10-12 minutes until golden brown. At medium heat: Add the ginger and garlic and sauté for 3 minutes. Add the cinnamon stick and cardamom pods. After 1 minute, stir in the chili and cumin. Add the tomatoes and simmer for 5 minutes. Add the lamb, garam masala, and pepper and braise for 5 minutes, stirring constantly. Add the lamb stock and braise the meat slowly at very low heat (covered) for about 40-60 minutes, until the meat is tender. Add the apricots and braise for another 10-20 minutes. If the liquid is still too liquid, simmer uncovered. Do not thicken! Serve with: Naan bread and/or basmati rice mixed with raisins (1 handful), fresh desiccated coconut, and fresh coriander. This dish is spicy, but not hot, and is a truly delicious experience. Make your own garam masala: Recipe here on Chefkoch – I’ve posted one myself.