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The Best Curry Ever and the last of my curry recipes i.e. you can’t top this.

Mumbai Lamb with Apricots

Mumbai Lamb and Apricot Curry


There isn’t much I can say about this curry. Everyone who has tasted it has uttered the words ‘best curry ever’. Try it and see.


  • Handful of dried apricots
  • 1 1/2 lbs of lamb stew meat (boneless)
  • Tablespoon white vinegar
  • Olive oil
  • Ginger root
  • Garlic bulb
  • 1 Cinnamon stick
  • 6 green cardamoms
  • 2 tsp of red chile powder
  • 1 tsp of ground cumin
  • 2 tomatoes
  • 1 tsp of garam masala
  • 1 tsp black pepper
  • 1 tbsp of brown sugar
  • Dash of salt
  • Water
  • Cream


  • Take a handful of dried apricots and soak them in warm water with a tablespoon of vinegar for a couple of hours.
  • ┬áPut 3-4 tbsp of oil in a deep frying pan put on a low heat for 2-3 min
  • Dice one white onion, add to the oil
  • Fry the onions for about 15 min or until soft
  • Finely dice 1 inch of ginger root and 4-5 garlic cloves
  • Add the garlic and ginger to pan and cook for 3 min more
  • Add a 3 inch cinnamon stick and 6 green cardamoms, stir for 1 minute
  • Add 2 tsp of red chile powder and 1 tsp of ground cumin, stir well
  • Dice 2 tomatoes, then add them and cook for 5 min more
  • Add about 1 1/2 lbs of lamb stew meat (boneless),1 tsp of garam masala, 1 tsp black pepper and a few dashes of salt. Cook for 5 min or until lamb is browned, thoroughly stir all the ingredients together while browning meat
  • Add 1 to 1 1/2 cups of water and cook until the meat is tender on a med-low heat (20-25 min) if all the water has evaporated add another 1/2 cup
  • Drain the apricots and cut them in half and add to the dish, thoroughly stirring
  • Add 1 more tbsp of vinegar and 1 tbsp of brown sugar, thoroughly stirring in, cook for 10 min
  • Turn heat to low and let cool, then add a few splashes of cream and stir
  • Cook 1 min more on low (that extra minute makes all the difference)


Serve over rice and with some naan or papadums

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