Indian Spiced Mutton with Apricots

Taken from the Sheepdrove Organic Farm website

Serves 4-6


4 tbsp sunflower oil
2 onions, finely chopped
4 garlic cloves, crushed
2 ½ cm (1 inch) piece of fresh ginger, grated
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cumin
1 tsp chilli powder
1 1/2 tsp garam masala or curry powder
2 tbsp tomato puree
1 kg (2 lb) cubed mutton
200 g (7 oz) dried apricots
1 tsp red or white wine vinegar
1 tsp honey
salt, black pepper


  • Preheat the oven to 160C (325F) Gas 3.
  • Heat the oil in a large, heavy casserole over medium heat. Add the onion and fry until golden, 10 minutes.
  • Add the garlic, ginger, cinnamon, cardamom, cumin, chilli, garam masala and tomato puree, and fry, stirring, until fragrant, 1 minute.
  • Add the mutton with the flour, stirring until it is thoroughly coated with the spiced mixture, then cook gently until lightly browned, 10-15 minutes.
  • Add water just to cover and bring a simmer.
  • Cover and bake for 1 hour 15 minutes. Alternatively, simmer over a low heat, stirring occasionally and adding a little extra water if the curry starts to dry out.
  • Stir in the apricots, honey and vinegar and cook for a further 30 minutes.
  • Add salt and pepper to taste.

To Serve

Serve hot and accompanied by creamy yoghurt and steamed rice.