Curried Lamb with Apricots
Elevate your dinner game with this aromatic and comforting Curried Lamb with Apricots, a dish that masterfully combines tender, slow-simmered lamb shoulder with the rich warmth of curry spices and a touch of sweetness from plump dried apricots. Perfectly balanced with savory notes of cumin, cinnamon, and fresh ginger, this dish delivers a harmonious blend of flavors in every bite. Served over fluffy basmati rice and topped with a sprinkle of fresh cilantro, this hearty lamb curry is ideal for impressing guests or satisfying a cozy weeknight craving. With just 20 minutes of prep and a long, flavorful simmer, this recipe is a true crowd-pleaser for lovers of boldly spiced stews and fusion comfort food.
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Recipe Information
Ingredients
- 1.5 pounds Boneless lamb shoulder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 cup Crushed tomatoes
- 1.5 cups Chicken broth
- 0.75 cup Dried apricots
- 2 tablespoons Fresh cilantro
- 4 cups Cooked basmati rice
Instructions
Trim excess fat from the lamb shoulder and cut it into 1.5-inch cubes. Season the lamb with salt and black pepper, then set aside.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the lamb pieces in batches to avoid overcrowding, cooking each side for about 2-3 minutes until browned. Transfer the browned lamb to a plate and set aside.
Reduce heat to medium, then add the finely chopped onion to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add minced garlic and grated ginger to the onions, cooking for 1-2 minutes until fragrant.
Sprinkle in the curry powder, ground cumin, and ground cinnamon, stirring constantly for 30 seconds to toast the spices and release their fragrance.
Stir in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits stuck to the bottom of the pot.
Return the seared lamb (and any collected juices) to the pot. Cover and reduce the heat to low. Simmer gently for 60 minutes, stirring occasionally.
After 60 minutes, add the dried apricots to the curry. Continue simmering uncovered for an additional 15-20 minutes, or until the lamb is tender and the sauce has thickened slightly.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the curried lamb hot, garnished with freshly chopped cilantro, alongside cooked basmati rice.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6771 mg | 294% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 40.2 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3723 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
