Recipe - Jordaloo Boti (Lamb With Apricots)

4 ounce Dried apricots
1 One fourth teaspoon Wine vinegar; divided
1 tablespoon Cinnamon; ground
6 Whole green cardamom pods;
or Three fourths tsp ground
2 md Onions; finely chopped
3 tablespoon Vegetable oil
Three fourths teaspoon Ginger; minced
2 lg Garlic cloves; minced
1 One half teaspoon Cayenne pepper; ground
One half teaspoon Ground cumin
2 Tomatoes; chopped
1 One half pound Stewing lamb
One half teaspoon Garam Masala; powder
One fourth teaspoon Fresh ground black pepper
Salt; to taste
1 teaspoon Sugar

Soak the apricots in One half cup water and One fourth teaspoon of the vinegar for 2
hours to soften.

Place the cinnamon stick and cardamom pods in a spice or coffee grinder and
process to a powder.

SautŽ the onions in the oil until they are golden brown, about 10 minutes.
Add the ginger and garlic and continue to sautŽ for 3 minutes. Stir in the
cinnamom, cardamom, cayenne, and cumin and cook for an additional minute.

Add the tomatoes, cook for 5 minutes and then add the meat, garam masala,
pepper and stirfry in the spices for about 5 minutes.

Salt to taste, reduce the heat to very low, and cook slowly until the meat
is tender, about an hour. If all the liquid evaporates, add a cup or two of
water.

Drain the apricots and when the meat is done, add them along with the
remaining vinegar and the sugar. Mix well and simmer for 10 minutes, then
serve.

Per serving: 600 Calories; 40g Fat (58% calories from fat); 26g Protein;
39g Carbohydrate; 94mg Cholesterol; 90mg Sodium

NOTES : Heat Scale: Medium This Parsee dish is from Bombay was one of the
regional Indian specialties at Chutney Mary restaurant in Chelsea.
Recipe by: Ron West

Posted to BakeryShoppe Digest V1 #491 by Ron West ronwest@bigfoot.net on
Jan 7, 1998