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Lamb Curry with Apricots and Sultanas

Potjie No: 2 or 3
Serves: 6
Cooking Time: 1.5 hours
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1 kg boneless thick rib of lamb, cubed
250 ml sour cream
125 ml meat stock
15 ml garam masala
15 ml medium curry powder
30 ml ghee or 15 ml butter and 15 ml cooking oil
2 large onions, chopped
4 cloves garlic, chopped
1 piece root ginger, peeled and chopped
125 g sultanas
125 g dried apricots
7 ml salt
Pepper to taste
30 ml lemon juice

Mix sour cream, meat stock, masala and curry powder.
Place meat in glass or enamel bowl and pour this mixture over meat and allow to marinate in refrigerator for 4 – 6 hours.
Heat ghee or butter and oil and sauté onion, garlic and ginger until onion is transparent.
Add meat plus the marinade, cover with lid and simmer for 50 – 60 minutes.
Arrange sultanas and apricots on top of meat, replace lid and simmer for a further 15 minutes.
Add salt, pepper and lemon juice and stir carefully until all ingredients are well mixed.
Serve with rice and chutney.