Lamb Masala Recipe

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In this Indian-inspired dish, the many spices blend into a mild but interesting flavor.
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  • 1 pound boneless lamb, cubed
  • 1/2 cup dried apricots, chopped (or substitute golden raisins)
  • 2 large onions, finely chopped
  • 1 cup tomatoes, canned , or 3 fresh
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2 cloves garlic, minced
  • 2 teaspoons ginger root, grated (or substitute 1 tsp. ground ginger)
  • oil for browning
  • salt
Container: 10 inch skillet or sauté pan
30 mins
1 hr
  • Soak apricots or golden raisins in warm water to cover.
  • Trim lamb (from leg, shoulder or stew meat) of excess fat and cut into small pieces - about 3/4". Pat dry and sprinkle lightly with salt--about 1/2 tsp.
  • Chop the onions finely. Heat 1 Tbsp olive or canola oil over medium-high heat and when the pan is hot, add the lamb pieces (in batches, so they aren't crowded in the pan) and brown lightly, stirring occasionally. Repeat, adding more oil as needed, until all meat is browned.
  • Remove the browned lamb to a bowl and add 1/4 cup water to the pan, stirring to dissolve any bits left in the pan. Add the chopped onion, sprinkle with 1/2 tsp salt, stir well, and cook until the onions are soft - about 10 minutes.
  • While the onions cook, mix together the cumin, coriander, cloves, cardamom, cinnamon, garlic and ginger with 1/4 cup water and mix to a paste.Add to the softened onions and stir well. Add apricots (or raisins), tomatoes and lamb.
  • Cover and simmer about 30 minutes or until the lamb is tender. (The actual cooking time will depend on the cut of lamb used.)
  • Serve over couscous, rice or noodles. Good with a flavorful beer.
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