Ingredients:
• 125 g -whole dried Apricots
• 250 ml – water
• 3 tbsp – Ghee or oil
• 3 – onions, finely chopped
• 2.5 cm – Ginger piece, peeled and ground
• 4-6 Cloves – garlic, peeled and ground
• 1 tsp – chilli powder
• 1 tsp – cumin powder
• 500 g – boneless lamb or mutton, cubed
• 500 ml – hot water
• Salt to taste
• 2-3 tbsp – Vinegar or Lemon juice
• 15 g – Jaggery
• 1 tsp – Garam Masala
• 2 tbsp – coriander leaves, finely chopped
• 1 tbsp – almond, blanched and slivered
• 4 tbsp – fresh Cream
• 2 tbsp – Honey
• 2 tbsp – Curd
• For Pineapple salsa:
• 200 g – ripe Pineapple
• 50 g – Cucumber
• 15 g – Red Chillies (de-seeded)
• 10 g – Spring onions (white and green)
• 1 tbsp- Lime juice
• 1 tbsp – Raspberry Vinegar
• 1 tbsp – Mango chutney
• Salt to taste
Method:
- To make pineapple salsa:
- Cut pineapple, cucumber, red chilli and spring onions into small pieces.
- Mix all the ingredients together and rest in refrigerator for one hour.
- To make the lamb:
- Soak apricots in water for 1 hour.
- Heat oil in a heavy-bottomed pan and fry the onions until light brown.
- Add the ginger paste, garlic paste, chilli powder and cumin powder and fry till fragrant.
- Stir-fry the meat cubes until they turn dark brown.
- Add hot water, little by little.
- Simmer on low heat until the meat is tender.
- Add the drained apricots and cook for 15 mins, on low heat.
- Add salt, vinegar/ lime juice, jaggery and garam masala. Stir well and cook for 10 mins.
- Add cream, almonds, coriander, curd, honey and 5 tbsp of pineapple salsa and serve.