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.
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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.
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.
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