Lamb Shank and Apricot Curry
Lamb shank and apricot curry originated from North India. They typically use a lot of meat and nuts – sometimes fruits – in their curries because these ingredients help keep them warm during the excruciating cold weather. Apricot and lamb are just one of those food combos that just go so well together. They are a match made in heaven. The apricot brings some sweetness to the curry and enhances the flavours of the lamb. However, depending on your cut of lamb shank, the cooking time may vary.
Tip to cooking this curry is to use a wide pot. Do not cramp all the ingredients together in a small pot or pan because if the ingredients are too stuffy, they can’t cook properly and it takes longer for it to be thoroughly cooked.
Chef Sapna Anand published a cookbook, New Indian Kitchen, which is available at MPH bookstores. She also conducts cooking classes at At 19 Culinary Studio where she shares her cooking experiences and techniques. She blogs at My Test Kitchen and has a FB page under the same name. Picture courtesy of Sapna Anand.
- 2medium-sized lamb shanksapproximately 300-350g per shank
- 2tbsp vegetable oilfor searing lamb shank
- 4tbsp vegetable oilfor cooking
- 2 bay leaves
- 5-6 green cardamom pods
- 2 black cardamoms
- 1 stick cinnamon3-4 inches
- 2 star anise
- 5 cloves
- 1tbsp ginger paste
- 1tbsp garlic paste
- 2large onionssliced thinly lengthwise
- 2large-sized tomatoesdiced
- 4tbsp natural thick yogurt
- 4 dried apricotshalved
- salt and pepper for seasoning
If you prefer using a meat without its bone for easy eating, you can replace lamb shanks with diced lamb. The cooking time will differ to about 45-50 minutes.
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