CF 18/60 Lamb with Apricots & Almonds for Sophia

2015-01-09
  • Servings : 3
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m

Ingredients

400g Lamb diced into cubes

400g Fresh Apricots halved

150g Red Spanish onion halved and sliced

10g fresh ginger grated

30g curry powder

1 teaspoon salt

1/2 teaspoon pepper (optional)

20g Almond flakes or slivered (dry roasted, see variation)

2 tablespoon cooking oil

1/2 cup water

Method

In a fry pan on medium heat add the oil, onion, garlic and the lamb and stir fry for 10 minutes. While the meat and onions are browning wash and cut the apricots in halves and remove stones. This is when over-ripe apricots are best to use so that they don’t go to waste. Now add the curry powder, salt, and pepper if used, and stir for another minute. Add the apricots and water, stir, bring to boil, cover and cook for approximately 30 minutes till the lamb is tender. The tenderness of the lamb will depend on what cut of lamb meat is used e.g. the cheaper the cut – the longer the cooking time and vice versa. While the lamb is cooking toast the almonds in a dry fry pan on low to medium heat till golden colour. Once the meat is cooked check for seasoning and serve with dry roasted almonds on top. This recipe will provide servings for two or three with rice and side salad, enjoy!

Variations and My Story

Sophia, I created this for you! I know you said anything that has curry in it and is Malaysian…… Well, the curry part is delivered as you requested but the rest is a fusion like me…. I hope you enjoy the fruity part of the curry giving it a rich gravy with sweet and sour element. Apricots are in season at the moment so I thought this is an easy recipe for a busy mum-to-be might be just the thing you need now. Enjoy making this easy recipe. I look forward to some feedback. Cheers!

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