Spicy Lamb With Apricots & Pineapple Salsa

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Medium

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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.

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