Parsi Salli Boti

A silly priced half Leg of Lamb. Lamb is  generally out of our price range. I did a bit of butchery and we’ve frozen two meals of Lamb Steaks for future meals. So all in all this worked out within budget and was a bit of a treat.

Ingredients:-

400g Lamb Leg, diced
1 Thumb of fresh Ginger, chopped
3 Cloves of Garlic, sliced
2 Tomatoes, chopped
2 Tbsp of Tomato Puree
1 Onion, sliced
3 Cardamom Pods
4 Cloves
1 Tsp of Paprika
1 Tsp of Turmeric
2 Green Chillies, Sliced
3 Dried Apricots, chopped
1 Tbsp of Balsamic Vinegar
½ Tsp of Cumin Seeds, crushed
½ Tsp of Garam Masala
1 Lime, cut into wedges
2 Tbsp of Water put 150ml of Vegetable Stock
1 Tbsp of Caster Sugar
3 Tbsp of Oil
Salt & Pepper to season

Method:-

(1) Add the Ginger and Garlic to a blender with 2 Tbsp of Water. Blitz to a paste.
(2) Add the chopped Tomatoes and Tomato Puree. Blitz until smooth.
(3) Heat Oil in a heavy based pan over a medium heat.
(4) Add the Cardamom Pods & Cloves and allow to sizzle for few seconds.
(5) Add the Onion, Salt & Pepper and fry until golden brown.
(6) Mix in the Ginger / Garlic / Tomato paste and fry for 1 minute.
(7) Add a splash of Water to loosen.
(8) Add the Paprika and Turmeric, then fry of 1 minute.
(9) Add the cubed Lamb and cook for about 5 minutes ensuring the Lamb is evenly coated.
(10) Add the Chillies, then stir in the Vegetable Stock.
(11) Bring to the boil and then reduce the heat and simmer covered for 40 minutes, stirring occasionally.
(12) Remove the lid and add more Water if required.
(13) Continue to simmer until the meat is tender.
(14) Add the chopped  Apricots to a small pan with the Sugar and Vinegar. Simmering for a further minute.
(15) Add the crushed Cumin Seeds and Garam Masala.
(16) Stir well and add to the the curry, simmering for 5 minutes.
(17) Serve over mixed Rice garnished with Lime Wedges and fresh mint.

The dried Apricots added a very pleasing sharpness and texture. We were very impressed.