Lamb saffron and apricot curry
Ingredients
- 4 garlic cloves, finely grated
- 2 thumb-sized pieces of fresh root ginger, grated
- 650g/1lb 7oz boneless lamb, cut into cubes
- 100g/3½oz ghee or butter
- 2 large onions, thinly sliced
- 1 tsp ground turmeric
- 1 tsp garam masala
- 2 tsp cumin seeds
- 1 tsp nigella seeds
- 2 tsp Kashmiri chilli powder
- 200g tin plum tomatoes, finely chopped
- 350ml/12fl oz warm lamb stock
- pinch saffron
- 200g/7oz dried apricots
- salt, to taste
- handful finely chopped coriander
- 2 tbsp pomegranate seeds
- finely sliced mild green or red chilli (optional)
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