Equipment
Ingredients
Aromatics & Spices
- ½ g saffron threads, dried
- 30 ml warm water
- 45 ml vegetable oil
- 1 cinnamon stick
- 4 green cardamom pods, whole, slightly crushed
- 4 cloves, whole
- 2 red onion, finely chopped
- 30 g ginger garlic paste
- 5 g ground cumin
- 10 g ground coriander
- 5 g kashmiri chili powder
- 3 g turmeric powder
Meat & Gravy
- 800 g lamb shoulder, cut into 3cm cubes, excess fat trimmed
- 200 g tomato puree
- 150 g dried apricots, whole, pitted
- 500 ml water
- 15 ml red wine vinegar
- 15 g jaggery
- 8 g salt
- 10 g fresh coriander, chopped
Nutrition (per serving)
Method
Place the dried apricots in a bowl and cover with warm water. Soak for at least 20 minutes to rehydrate. In a separate small bowl, combine saffron threads with 30ml warm water and set aside to bloom.
Heat oil in a heavy-bottomed pot over medium heat. Add cinnamon, cardamom, and cloves. Sauté for 30-60 seconds until fragrant.
Add the chopped onions and sauté, stirring frequently, until they turn a deep golden brown. This builds the base flavor.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears. Then add cumin, coriander, chili powder, and turmeric. Stir quickly for 30 seconds, adding a splash of water if sticking.
Increase heat to medium-high. Add the lamb pieces and sear, stirring to coat the meat in the spice mixture, until the lamb is browned on the surface.
Pour in the tomato puree, salt, and 500ml water. Bring to a boil, then reduce heat to low, cover, and simmer gently for 60 to 75 minutes, or until the lamb is tender.
Drain the soaked apricots and add them to the pot along with the saffron liquid, vinegar, and jaggery (or sugar). Simmer uncovered for another 10-15 minutes to thicken the gravy and meld the flavors. Ensure lamb reaches an internal temperature of at least 74°C/165°F.
Check seasoning, adding more salt or sugar to balance the sourness of the apricots. Garnish with fresh chopped coriander before serving.
Chef's Notes
- Soaking the saffron in warm liquid releases the water-soluble flavor compounds and crocin (color) more effectively than adding strands directly to the pot.
- Traditionally, this dish is garnished with 'Salli'—crispy fried potato matchsticks—just before serving to add a crunch contrast to the soft meat and apricots.
- Lamb shoulder is preferred over leg for curries because the intermuscular fat keeps it moist during the long braise.
- If using bone-in meat, increase the weight by approx 30% to account for the bone weight.
- The balance of this dish relies on the interplay between the sour apricots/vinegar and the sweet jaggery/onions; taste frequently at the end.
Storage
Refrigerator: 3 days — Flavors deepen significantly the next day.
Freezer: 3 months — Freeze without the potato garnish if using.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.
