Lamb Cooked with Apricot Recipe

• 375 gm cubed Lean Lamb (trimmed of any fat)
• 1/4 cup Vinegar
• 3-4 sliced dried Apricots
• 3 tbsp Ghee
• 1 tsp Garlic Puree
• 1 tsp Ginger Puree
• 1 thinly sliced Onion
• 1 1/2 tbsp Ground Almonds
• 1 1/2 tbsp Mixed Whole Nuts
• 1/2 tbsp Brown Sugar
• 1/2 tbsp Tomato Puree
• 1/2 tbsp Fresh Cilantro Leaves (chopped)
• Salt to taste
  
  Whole Spices:
• 3-4 Brown Cardamoms
• 2 Cinnamon sticks (1 inch each)
• 1½ tsp Cumin Seeds
• ½ tsp Cloves
  
  Ground Spices:
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• ½ tsp Ground Cinnamon
• ¼ tsp Green Cardamom
• ¼ tsp Black Pepper
• ¼ tsp Fennel Seeds (ground)

• Put the meat with vinegar, and whole spices into a non-reactive pot and cover tightly and place it in a preheated oven to 375 degrees F.
• Bake for 10-15 minutes.
• In the meanwhile, heat the ghee in a pan and stir-fry the garlic puree for a minute, add the ginger puree and fry another 1 minute. Mix in the ground spices and add onions to fry until soft.
• Remove the pot from the oven and add remaining ingredients except salt and cilantro. Spread the onion-spice mixture all over it. Drizzle some water over and bake for another 10-15 minutes.
• Garnish with salt and cilantro leaves and bake for another 2-3 minutes.
• Remove from the oven and serve hot.