Lamb & Apricot Curry

Lamb & Apricot Curry

04 January 2019

A pressure cooker cuts the cooking time of this lightly spiced, fragrant curry by at least half. Pressure cookers have come a long way when compared with those that were around years ago and are so much easier to use. This fruity curry uses lamb, but chicken thighs would be equally good and take a similar length of time to cook.
  • Main course
  • Pressure cooker
  • Recipe



Preperation Time

15 minutes

Cooking Time

45 minutes


7 cloves

2 tsp cumin seeds

7 cardamom pods-seeds removed

2 tbsp sunflower oil

800g diced lamb shoulder or neck trimmed of fat

2 onions thinly sliced

3 cloves garlic finely chopped

2.5cm piece fresh ginger grated

2 bay leaves

375ml hot lamb stock

2 tbsp tomato paste

½ tsp dried chilli flakes or extra to taste

125g dried apricots

Salt and freshly ground black pepper

Basmati rice and poppadoms to serve


1Put the cloves, cumin and cardamom seeds in a dry frying pan and toast over a medium-low heat for 2 minutes or until the spices start to smell aromatic; toss the pan occasionally to prevent the spices burning. ,Grind the spices to a powder in a pestle and mortar or mini food processor. Leave to one side

2Heat half the oil over a medium heat in a pressure cooker

3Add half the lamb and cook for 6 minutes until browned all over. Remove the lamb with tongs and brown the second batch of lamb

4Remove the lamb from the pan, add the onions and cook for 6 minutes, stirring often, until softened

5Return the lamb to the pan with the garlic, ginger, ground spices and bay leaves and fry for another minute

6Add the stock, tomato paste, chilli flakes and apricots and stir until mixed together

7Put the lid on the pressure cooker, bring to 12lb pressure then turn the heat down slightly (although you should still hear the pressure cooker hiss) and cook for 25 minutes

8Release the pressure quickly and serve the curry with rice and poppadoms.