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

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