Dice lamb into 1 - 1/2 inch pcs.
Mix Garam masala into the yoghurt, then mix in Lamb, garlic, ginger and lemon juice, marinade for 24 hours
Heat oven to 325*
preheat an oven safe cassarole dish on a burner, add oil and heat until hot, add onions and stir constantly until well browned.
add the diced apricots, saute slightly
add canned tomato, then tomato paste
add remaining ingredients and bring to a simmer
*** Some cans of tomato have more or less liquid than others, the addition of chicken stock or vegetable stock is simply to give the braising liquid some moisture so as not to burn the curry over the few hours of cooking.
Let tomato mixture simmer for about 30 mins, then add the yoghurt and lamb mixture directly to the cassarole cover the top with foil and place in oven for 2 hours
Remove from oven and gently inspect the bottom of the cassarole, if burned pour mixture into another holding pan.
Garnish with Chopped cilanrto and toasted almonds
Apricots can be substituted for chopped dates, or 1/2 cup of raisins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (151g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 221 (60%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 52.2mg||16 %|
|Sodium 890.1mg||31 %|
|Potassium 849.4mg||22 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 18.5g|
|Protein 16.9g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 367
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