B & R FARMS RECIPES
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LAMB APRICOT CURRY

1 cup blanched, silvered, almonds
4 tablespoons butter, divided
2 cups finely chopped onion
1 teaspoon sugar
3 tablespoons oil, divided
4 cloves garlic, chopped finely
1/2 cup B & R Farms dried apricots, chopped finely
1/4 cup raisins
1 tablespoon curry powder
1 teaspoon ground cumin
Pinch of cayenne
2 cups beef stock
1 cup water 1-1/2 pounds boneless lamb from leg, cut into strips, 1-1/2x1/2x1/4 inch
1 teaspoon freshly ground black pepper

Sauté onion with sugar in 1 tablespoon butter and 1 tablespoon oil until lightly colored. Add garlic, apricots, raisins, curry powder, cumin and cayenne; cook 2 minutes longer.

Deglaze with beef stock. Add water and simmer sauce until thickened, about 10 - 12 minutes.

When saute is almost done, sear lamb in batches in remaining 2 tablespoon butter and 2 tablespoons oil. Add almonds and lamb to sauce; heat. Season with salt and pepper.