This sweet and aromatic curry is based on the traditional sali boti of 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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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 recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?