This curry is sweet and savory and rich and has a depth of flavor that you wouldn't expect with just a hint of heat from the ginger & garlic. The dried apricots do give it a fairly high sugar content, but I find that eating fruit with meat decreases the sugar crash that you might get from eating it alone..
Ingredients:
Sauce
- 1 T olive oil
- 1 small white onion (diced)
- 5 cloves garlic - chopped
- 1 t dried turmeric
- 1 t sea salt
- 3 T fresh ginger - chopped
- 2 small carrots - chopped
- 1/4 cup chopped fresh cilantro
- 1 can coconut milk
- 2 cups broth
- 8 dried apricots - chopped
- Juice of 1 lime
Curry
1 T olive oil
- 2 pounds lamb
- 1 small onion - diced
- 1 medium sweet potato - chopped into large pieces (no need to peel)
- 2 carrots - chopped into large pieces
- 8 dried apricots (quartered)
- 1/2 cup frozen spinach
Instructions :
- to make the sauce --> heat oil in a small saucepan. Saute the onions, then add ginger, garlic & spices. Allow spices to cook for a couple of minutes. Add remaining ingredients. Boil until carrots are tender (about 15 minutes). Blend well.
- While sauce is boiling, brown lamb pieces & onion in olive oil in your pressure cooker.
- Add sweet potatoes, apricots, spinach and sauce to the pressure cooker
- PRESSURE COOKER - following your pot's instructions, bring to pressure and cook for 25 minutes.
- STOVE TOP - once all ingredients are together, allow to simmer for about an hour until meat is tender and sweet potatoes are falling apart
- SLOW COOKER - after browning meat & making sauce, combine all the ingredients in the slow cooker and cook on low for 7-8 hours
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