Jardaloo Sali Boti (Curried Lamb with Apricots and Almonds)

Name: Jardaloo Sali Boti (Curried Lamb with Apricots and Almonds)
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 lb lamb shoulder; 0.25 cup cider vinegar; 1 tbsp dark brown sugar; 1 tbsp ground coriander; 1 tbsp ground cumin; 1.5 tsp ground cinnamon; 1.5 tsp fresh ground black pepper; 1 tsp fennel seed; 1 tsp ground cardamom; 0.125 tsp saffron thread; 0.25 tsp ground cloves; 1 tsp kosher salt; 2 tbsp peanut oil; 2 large yellow onions; 1 piece fresh ginger; 3 medium garlic cloves; 0.667 cup dried turkish apricot; 0.5 cup almonds; 2 cup vegetable broth; 0.5 cup no-salt-added tomato sauce; 1 can shoestring potatoes (9 ounce)

A South Asian dish of lamb, turkish apricot and almonds, seasoned with cumin and cinnamon and slow-cooked.

8 hr 20 min · Serves 6 · Takes some skill

Method

Start cooking mode

Time: Prep 20 min · Cook 480 min · 500 min total
Difficulty: hard

1
In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves and salt until the meat is thoroughly coated in the spices.
2
In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent (3 minutes).
3 min
3
Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, vegetable broth and tomato sauce.
4
Cover and cook on low until the meat is very tender (6-8 hours). If you left the bones with the meat, remove the meat with tongs and separate the meat from the bones, discarding the bones.
480 min
5
Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed.
6
Return the deboned meat to the sauce and season to taste with salt. Serve over shoestring potatoes for a traditional Parsi meal. You can also serve it over cooked brown rice, over couscous or steamed, stemmed spinach.