This curry is sweet and savory and rich and has a depth of flavor that you wouldn't expect with just a hint of heat from the ginger & garlic. The dried apricots do give it a fairly high sugar content, but I find that eating fruit with meat decreases the sugar crash that you might get from eating it alone..
Ingredients:
Sauce
- 1 T olive oil
- 1 small white onion (diced)
- 5 cloves garlic - chopped
- 1 t dried turmeric
- 1 t sea salt
- 3 T fresh ginger - chopped
- 2 small carrots - chopped
- 1/4 cup chopped fresh cilantro
- 1 can coconut milk
- 2 cups broth
- 8 dried apricots - chopped
- Juice of 1 lime
Curry
1 T olive oil
- 2 pounds lamb
- 1 small onion - diced
- 1 medium sweet potato - chopped into large pieces (no need to peel)
- 2 carrots - chopped into large pieces
- 8 dried apricots (quartered)
- 1/2 cup frozen spinach
Instructions :
- to make the sauce --> heat oil in a small saucepan. Saute the onions, then add ginger, garlic & spices. Allow spices to cook for a couple of minutes. Add remaining ingredients. Boil until carrots are tender (about 15 minutes). Blend well.
- While sauce is boiling, brown lamb pieces & onion in olive oil in your pressure cooker.
- Add sweet potatoes, apricots, spinach and sauce to the pressure cooker
- PRESSURE COOKER - following your pot's instructions, bring to pressure and cook for 25 minutes.
- STOVE TOP - once all ingredients are together, allow to simmer for about an hour until meat is tender and sweet potatoes are falling apart
- SLOW COOKER - after browning meat & making sauce, combine all the ingredients in the slow cooker and cook on low for 7-8 hours
Some restaurants cater Best Indian food in Bangkok mostly to Indian as well as other tourists from different countries, and the food is of top quality.
ReplyDeleteBawarchi serve authentic and delicious Indian food, where the Indians as well as other tourists love to eat.