Lamb Stew with Apricots and Potato Straws
This Parsi specialty is a blend of spicy stew with sweet apricots. Although
this dish is slightly complicated to pull together, I think that its intense
flavor will be worth the effort. The addition of potato straws adds a crispy
texture to the dish.
SERVES 4
2 pounds very lean boneless lamb, cut into 2-inch cubes
salt to taste
12 dry apricots
A 2-inch fresh ginger
6 cloves garlic
4 whole dry red chili peppers
2 medium-sized potatoes
vegetable oil for frying
2 tablespoons mustard oil
2 large onions, finely chopped
1 tablespoon cumin seeds
1 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1 very ripe large tomato, peeled, cored, seeded, and chopped
2 teaspoons jaggery or brown sugar
2 tablespoons balsamic vinegar
Rub the salt into the lamb cubes and set aside. Soak apricots in 2 cups hot water.Grind the ginger, garlic, and chili peppers into a smooth paste, adding a little water.
Peel, thinly slice, and shred the potatoes into matchstick-sized pieces. Soak them in cold water for 10 minutes. Drain and pat dry.
Heat the vegetable oil in a large frying pan over medium heat to 350°F, enough to fry the potatoes. Deep-fry the potato matchsticks in hot oil till they are crisp and golden brown. Drain and transfer to an absorbent kitchen towel .
Heat the mustard oil in a large saucepan over medium-high heat. When it is hot, add the onions. Stir until they are brown—about 8 to 10 minutes. Add the cumin seeds and cook for another 3 minutes. Add the ginger, garlic and chili pepper paste, cayenne pepper, and turmeric powder. Stir-fry briefly.
Add the lamb cubes and sauté for 3 to 4 minutes. Stir in the apricots with the water they were soaked into and bring them to boil. Reduce the heat to medium low. Simmer for 15 to 20 minutes or until the lamb is completely cooked. Add the tomatoes and cook on high heat for 2 to 3 minutes, stirring continuously.Add the salt and stir in the jaggery and vinegar. Transfer the lamb stew to a serving dish and garnish liberally with the fried potatoes.
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