Serves: 4
Total Calories: 1,159

2 3/4 to 3 pounds cubed lamb (shoulder, leg, etc)
1 medium onion quartered
2 cloves garlic
1 tablespoon minced fresh ginger (about a 1 inch piece)
2 teaspoons garam masala
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
1/2 cup apricot all fruit jam
1 cup crushed canned tomato
1 cup low salt chicken broth
1 teaspoon salt
2 tablespoons coconut oil
1 cup dried apricot quartered
RICE
2 cups brown basmati rice
4 cups water

Puree onion, garlic, and ginger in a food processor. Combine with spices, lemon juice, apricot fruit-only jam, tomatoes, chicken broth, and salt in a large bowl. Add cubed lamb. Make sure lamb is well coated with marinade and refrigerate for about 1 hour (longer if you have the time). Heat coconut oil in large heavy pot over medium heat. Remove lamb from marinade with tongs, letting as much of the marinade as possible run back into the bowl. Brown lamb, turning frequently. It will not get crispy brown, but rather the goal should be to get rid of the pink. You may have to do this in two batches, transferring the first batch of browned lamb to a plate. When lamb is browned on all sides, combine lamb with marinade. Bring to a simmer, reduce heat to low and cook, covered, for about 15 min - utes. Add the apricots and cook, covered, 1 1/2 hours more, stirring about every 15 minutes. In last hour, combine rice and water and simmer, covered, over low heat about 45 minutes, then remove from heat and let sit covered for 10 minutes. Fluff with a fork. Serve lamb over rice with salad and Avocado Raita.

Nutritional Facts:

Serves: 4
Total Calories: 1,159
Calories from Fat: 18

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