Recipe by Kittencal@recipezazz
Since my family likes spicy I always add in about 2 teaspoons dried red pepper flakes along with the onions (2 teaspoons will be VERY HOT!) but that is optional, If you like food with tons of flavors, this is one you will have to try, it is really delicious! Serve this with regular or basmati rice or couscous. You can double the recipe but only increase the fresh ginger by 1 teaspoon.
Top Review by JanetB-KY
We loved this. I found Lamb on sale for only $1.79 a lb at my local store or I never would have been able to try this delicious dish lol. It is sooo full of flavor yet not too spicy for those with a more tender palate (I added some of my African Hot Sauce to my portion to heat it up). the Apricots are a nice change from the usual Raisins in Curry. Thanks for sharing a great recipe Kittencal!
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper (or to taste)
- black pepper (optional)
- 3 lbs lamb shoulder, cut into about 2-inch pieces (or smaller)
- 4 -6 tablespoons oil
- 2 onions, chopped
- 2 tablespoons garlic (or to taste)
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 (15 ounce) can chickpeas, drained (garbonzo beans)
- 4 large plum tomatoes, chopped (or use one 28-ounce whole tomatoes, chopped and drained slightly in place of fresh tomatoes)
- 1 -2 cinnamon stick
- 2 teaspoons minced fresh ginger
- 1 1⁄2 cups dried apricots, coarsley chopped (or to taste)
- 3 tablespoons whipping cream (optional)
- cooked basmati rice or cooked rice
Directions See How It's Made
- In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
- Add in the lamb; toss well to coat.
- Heat oil in a large skillet or Dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl.
- Add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute.
- Add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon.
- Add the browned lamb back to the skillet and bring to a boil.
- Reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time.
- Add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit.
- Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.