The auhor is Camellia Panjabi, the founder of several restaurants: Chutney Mary, Veeraswamy and two Masala Zone. She wrote a very personal and extremely interesting long introduction, which you can browse here. I food is a good way to start understanding a culture...
So, as with other dishes Camellia gives the dish origin (Parsi here) and a few words of explanation (eat with saffron rice, use Hunza apricots).
- 100g dried apricots
- 50 ml oil
- 2 oignons, finely chopped
- 1 cm (!) ginger
- 2 garlic cloves, finely chopped
- 7.5 cm cinnamon (that's a lot)
- 6 cardamons
- 1,5 ts red chilli powder
- 1/2 ts cumin powder
- 2 chopped tomatoes
- 700g stewing lamb (don't look at Tesco's, they only have 3 cuts!)
- 3/4 ts garam masala
- 1/4 ts ground black pepper
- 1 ts vinegar
- 1 ts sugar (forgot this, but the dish was sweet enough)
- Soak the apricots with 1/2 ts vinegar (I used cider vinegar) and 200ml water for 3 hours (I microwaved 20s at 900W to shorten this)
- Fry the oignons in the oil, add ginger and garlic, then cinnamon and cardamons.
- Add chili, cumin, tomatoes, the apricots and the meat, bring to slow boil, add the garam masala and pepper, salt and 200ml water (I used cold).
- Cook slowly until evaporation, add 100ml of water (I used hot).
- Add a little vinegar, sugar, let rest for 10mn (on the warm hob) and serve.
Tags: foodings.blog.uk curry lamb apricot indian maincourse