| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | oz | Dried apricots |
| 1/4 | ts | Vinegar |
| 1/2 | c | Water |
| 2 | md | Onions; minced |
| 3 | tb | Oil |
| 3/4 | ts | Ginger; minced |
| 2 | cl | Garlic; minced |
| 1 | tb | Cinnamon; (or 3" stick ground) |
| 3/4 | ts | Cardamom; (or 6 pods ground) |
| 1 1/2 | ts | Cayenne |
| 1/2 | ts | Cumin; ground |
| 2 | Tomatoes; chopped | |
| 1 1/2 | lb | Lamb for stew |
| 1/2 | ts | Garam masala |
| 1/4 | ts | Pepper |
| Salt | ||
| 1 | ts | Vinegar |
| 1 | ts | Sugar |
INSTRUCTIONS
Chile Pepper magazine 5-96 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 MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98, converted by MM_Buster v2.0l.
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