Ingredients:
2 pounds stewing lamb
1 cup dried apricots, chopped
1 onion, chopped
5 green cardamom pods
2 tbsp vegetable oil
1 tbsp curry paste
1 tsp cumin powder
1 tsp coriander powder
¼ tsp salt
1 inch cinnamon stick
Cilantro for garnishing
Directions:
Remove any fat from lamb and cut into bite size pieces.
Heat the oil in a large pan over medium high heat.
Sauté the cardamom pods and cinnamon for about 2 minutes.
Then add the onions and cook for another 6 minutes or so until soft.
Stir in the curry paste and cook for another 2 minutes.
Add the coriander, cumin and salt and sauté for 2-3 minutes.
Mix in the lamb, apricots and lamb stock. Cover and cook for 1 ½ hours over medium high heat.
Garnish with cilantro. Serve lamb curry over rice.
