The recipe combines cardamoms and cinnamon with apricots giving a sweet and succelent flavor to the tempering which adds an irresistable touch to the recipe. The list of ingredients can however sound a bit overwhelming but that's the beauty of this gravy.
1 lb boneless lamb
3/4 cup yogurt
1 tbs tomato puree (I used a 5.5 fl oz can of V8 vegetable juice instead)
1 tsp garam masala
1/4 tsp black cumin seeds
2 tsp salt
1 tsp ginger garlic paste
1 tsp red chilli powder
2 tsp oil
2 onions, finely chopped
2 tbs ghee or butter
1 cinnamon stick
5 dried apricots, quartered
Cilantro to garnish
In a bowl blend V8, yogurt, garam masala, black cumin seeds, salt, ginger garlic paste and chilli powder.
Trim excess fat from the lamb and cut into bite sized pieces and add it in the above mixture and let it marinate for an hour.
Heat oil in a wok and fry onions till crisp and golden brown. Remove and freeze it for a while, crush it and return to the pan.
Add the marinated lamb and stir fry for 2 min's. Cover the pan and cook the meat stirring occasionally. This would be a good time to add water, cook till the lamb is tender.
Heat ghee or butter and add cardamom and cinnamon , stir in the apricots and fry over low flame for 2 min's.
Pour this sauce over the lamb, garnish with cilantro and serve immediately with rice.