Curried Lamb with Apricots and Almonds

Curried Lamb with Apricots and Almonds
Photo by Scott Phillips

Ingredients

  • 2 Tbs. minced peeled fresh ginger (2-inch piece)
  • 1/8 tsp. crushed saffron threads (scant ½ tsp. threads)
  • ¼ cup cider vinegar
  • 2 large yellow onions, thinly sliced (about 4 cups)
  • 1 Tbs. ground cumin
  • 1 Tbs. minced garlic (3 medium cloves)
  • 4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed
  • + 12 more ingredients
    • 1 Tbs. packed dark brown sugar
    • Kosher salt
    • 2/3 cup packed dried Turkish apricots
    • 1-½ tsp. freshly ground black pepper
    • 1 tsp. ground cardamom
    • ½ cup no-salt-added canned tomato sauce (from an 8-oz. can)
    • 1 tsp. fennel seeds
    • 2 Tbs. peanut oil
    • 1-½ tsp. ground cinnamon
    • 1 Tbs. ground coriander
    • ½ cup sliced almonds
    • ¼ tsp. ground cloves

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices. In a large skillet, heat the oil over medium heat. Add the onions, ginger, and g...

View full recipe at Fine Cooking

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