Servings:6
This sweet and aromatic curry is based on the traditionalsali botiof Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.
Since the curry is sweet, serve it over cooked long-grain brown rice for a nutty, earthy flavor, or with couscous or steamed, stemmed spinach.
I was very excited about this slow cooked recipe, but in the end it turned out too fatty/oily. This is not because there is anything wrong with the recipe, of course, but it's the nature of the meat and this cooking style. And it's not the amount that can be dealt with using a paper towel, as the recipe suggests, i had to dump the whole thing into a colander and keep it there for an hour, and there was ~1.5 cups oil in the end. Tasted good, balanced, not sweet as I feared, but won't make again. It's too heavy.
Cooked this today. i exchanged the almonds for walnuts and lessened the amounts of spices. Other than that it was delicious. Serviced with mashed potato and greens.
I followed the recipe to a T, but wasn't a fan of the spice combination. I'd recommend adding the almonds later, they overpower the other spices otherwise. Won't make again.
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review