Recipe - Jordaloo Boti

4 ounce Dried apricots
One fourth teaspoon Vinegar
One half cup Water
2 md Onions; minced
3 tablespoon Oil
Three fourths teaspoon Ginger; minced
2 cl Garlic; minced
1 tablespoon Cinnamon; (or 3" stick
ground)
Three fourths teaspoon Cardamom; (or 6 pods ground)
1 One half teaspoon Cayenne
One half teaspoon Cumin; ground
2 Tomatoes; chopped
1 One half pound Lamb for stew
One half teaspoon Garam masala
One fourth teaspoon Pepper
Salt
1 teaspoon Vinegar
1 teaspoon Sugar

Chile Pepper magazine 596

Soak apricots in water with vinegar for 2 hr.

Saute onions in oil until golden. Add ginger and garlic and saute 3 min.
Stir in next 4 ingredients and cook 1 min.

Add tomatoes and cook 5 min. Add meat, garam masala, and pepper. Cook 5
min.

Salt to taste, reduce heat to very low, and simmer 1 hr. If liquid
evaporates, add water.

Drain apricots and add to stew along with vinegar and sugar.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 28, 98,
converted by MM_Buster v2.0l.