Lamb Cooked with Apricot (Jardaloo Sali Boti)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pound lean lamb or other meat, cubed 1/3 cup any vinegar 6 tablespoons ghee or vegetable oil
2 teaspoons garlic puree 2 teaspoons ginger puree 1 Spanish onion, peeled and thinly sliced
3 tablespoons ground almonds 3 tablespoons mixed whole nuts (pistachio, hazel, and almond) 1 tablespoon brown sugar
1 tablespoon tomato puree 6-8 dried apricots, sliced Akhni Stock or water
1 tablespoon chopped fresh cilantro leaves salt to taste SPICES 1 (WHOLE): 3 teaspoons cumin seeds
6-8 brown cardamoms 1 teaspoon cloves 4-inch piece cassia bark or cinnamon stick
SPICES 2 (GROUND): 2 teaspoons cumin 2 teaspoons coriander 1 teaspoon cassia or ground cinnamon
1/2 teaspoon green cardamom 1/2 teaspoon black pepper 1/2 teaspoon ground fennel seeds



1 Trim the meat of any fat, gristle, etc., and preheat the oven to 375F.
2 Place the meat, vinegar, and Spices 1 into a lidded casserole, and put in the preheated oven for 20 minutes.
3 Meanwhile, heat the oil, and stir-fry the garlic puree for 1 minute, then the ginger puree for 1 minute, Spices 2 for 1 minute, and the onion for 5 minutes.
4 When the casserole comes out of the oven, add all the remaining ingredients except for the cilantro and salt. Stir, add a litte water or akhni stock if it needs it, and return the casserole to the oven.
5 After another 20 minutes, take it out again. Inspect, stir, taste. Add the fresh cilantro and salt to taste.
6 Return to the oven, which can now be turned off. Serve when the meat is tender. Garnish with sali.

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