Ingredients:
Servings: 4-6
Units: US | Metric
3 tablespoons cooking oil
2 medium onions, sliced (about 1 1/2 cups)
1 garlic clove, minced
1 small piece fresh ginger-root, peeled and crushed (or 1 tsp. ground Ginger)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1 1/2 teaspoons curry powder (or more, to taste, I use LOTS more)
1/2 teaspoon clove
2 lbs lamb (or beef)
1/2 lb eggplant, cubed
1 sweet green pepper, cleaned and chopped
1 -2 hot green chili pepper
1 cup dried apricot, soaked in warm water and drained
6 ounces tomato paste (one small can)
1 teaspoon vinegar
2 cups beef broth or 2 cups stock
1/2 cup apricot jam
1 cup plain yogurt or 1 cup buttermilk
Directions:
1 Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
2 Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
3 Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
4 Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
5 Stir in jam and yogurt (or buttermilk) a few minutes before serving.
6 Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.
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