Ingredients
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3 tablespoons cooking oil
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1 teaspoon turmeric
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1 teaspoon coriander
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1 teaspoon cumin
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1/2 teaspoon cinnamon
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1 1/2 teaspoons curry powder (or more, to taste, I use LOTS more)
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1/2 teaspoon clove
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2 lbs lamb (or beef)
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1/2 lb eggplant, cubed
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1 cup dried apricot, soaked in warm water and drained
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6 ounces tomato paste (one small can)
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1 teaspoon vinegar
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2 cups beef broth or 2 cups stock
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1/2 cup apricot jam
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1 cup plain yogurt or 1 cup buttermilk
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2 medium onions, sliced (about 1 1/2 cups)
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1 garlic clove, minced
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1 small piece fresh gingerroot, peeled and crushed (or 1 tsp. ground Ginger)
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1 sweet green pepper, cleaned and chopped
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1 -2 hot green chili pepper
Instructions
- Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
- Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
- Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
- Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
- Stir in jam and yogurt (or buttermilk) a few minutes before serving.
- Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.