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Spicy Lamb With Apricots & Pineapple Salsa Recipe

Spicy Lamb With Apricots & Pineapple Salsa is a popular Continental Side Dish
Author :
 
On :
Friday, 24 March, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Continental Recipe
Technique :
Braise Recipe
Difficulty :
Medium
Preparation Time :
1 hour
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 125 g -whole dried Apricots
  • 250 ml - water
  • 3 tbsp - Ghee or oil
  • 3 - onions, finely chopped
  • 2.5 cm - Ginger piece, peeled and ground
  • 4-6 Cloves - garlic, peeled and ground
  • 1 tsp - chilli powder
  • 1 tsp - cumin powder
  • 500 g - boneless lamb or mutton, cubed
  • 500 ml - hot water
  • Salt to taste
  • 2-3 tbsp - Vinegar or Lemon juice
  • 15 g - Jaggery
  • 1 tsp - Garam Masala
  • 2 tbsp - coriander leaves, finely chopped
  • 1 tbsp - almond, blanched and slivered
  • 4 tbsp - fresh Cream
  • 2 tbsp - Honey
  • 2 tbsp - Curd
  • For Pineapple salsa:
  • 200 g - ripe Pineapple
  • 50 g - Cucumber
  • 15 g - Red Chillies (de-seeded)
  • 10 g - Spring onions (white and green)
  • 1 tbsp- Lime juice
  • 1 tbsp - Raspberry Vinegar
  • 1 tbsp - Mango chutney
  • Salt to taste
  • How to Make Spicy Lamb With Apricots & Pineapple Salsa:

    1. To make pineapple salsa:
    2. Cut pineapple, cucumber, red chilli and spring onions into small pieces.
    3. Mix all the ingredients together and rest in refrigerator for one hour.
    4. To make the lamb:
    5. Soak apricots in water for 1 hour.
    6. Heat oil in a heavy-bottomed pan and fry the onions until light brown.
    7. Add the ginger paste, garlic paste, chilli powder and cumin powder and fry till fragrant.
    8. Stir-fry the meat cubes until they turn dark brown.
    9. Add hot water, little by little.
    10. Simmer on low heat until the meat is tender.
    11. Add the drained apricots and cook for 15 mins, on low heat.
    12. Add salt, vinegar/ lime juice, jaggery and garam masala. Stir well and cook for 10 mins.
    13. Add cream, almonds, coriander, curd, honey and 5 tbsp of pineapple salsa and serve.




     

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