Lamb, Saffron and Apricot Curry Recipe – Lebanese Special
Lamb, Saffron, and Apricot Curry is a delectable dish that blends the rich, savory flavors of tender lamb with aromatic saffron and the sweet-tartness of apricots. This curry combines elements from Indian and Middle Eastern cuisines, resulting in a flavorful and luxurious meal that’s perfect for special occasions.
- Prep Time30 min
- Cook Time1 hr 15 min
- Total Time1 hr 45 min
Lamb, Saffron and Apricot Curry Lamb Saffron and Apricot Curry Ingredients:
- 1.5 lbs (700g) lamb, cut into chunks (leg or shoulder)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/4 tsp red chili powder (optional, for heat)
- 1/2 cup dried apricots, chopped or whole
- 1/2 tsp saffron strands, soaked in 2 tbsp warm water or milk
- 1 cup tomato puree or diced tomatoes
- 1 cup coconut milk or cream
- 1 cup beef or chicken broth (or water)
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
How to make Lamb, Saffron and Apricot Curry Lamb Saffron and Apricot Curry:
Prepare Ingredients: Chop the lamb into bite-sized chunks.
Finely chop the onion, and mince the garlic and ginger.
Soak saffron strands in warm water or milk.
Brown the Lamb: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
Add lamb chunks in batches, browning on all sides. Remove and set aside.
Prepare the Base: In the same pot, add a bit more oil if needed. Sauté the chopped onion until soft and translucent, about 5-7 minutes.
Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add Spices: Add ground cumin, ground coriander, turmeric, garam masala, and red chili powder (if using). Cook for 1-2 minutes, stirring frequently.
Combine Ingredients: Return browned lamb to the pot, stirring to coat with the spice mixture.
Add chopped apricots.
Pour in tomato puree, coconut milk, and broth. Stir to combine.
Simmer: Stir in the saffron with its soaking liquid.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally.
Season and Serve: Taste and adjust seasoning with salt and pepper.
Garnish with fresh cilantro.
Serve with basmati rice or naan bread.
Recipe Notes:
Lamb: Use bone-in lamb for more flavor, but boneless works well too.
Apricots: You can use chopped dried apricots for a more intense sweetness. Adjust the quantity based on your taste preference.
Saffron: Make sure to soak saffron in warm water or milk to release its flavor and color effectively.
Spices: Adjust the level of chili powder based on your heat preference.
Cooking Time: The curry benefits from long, slow cooking to tenderize the lamb and blend the flavors well.
