Durban Style Lamb and Apricot Curry

Ingredients

600g diced fresh lamb (leg or neck of lamb)
1 tablespoon rapeseed oil
2 onions, peeled and finely diced
2 cloves garlic, peeled and finely diced
2 inches fresh ginger root (peeled and finely diced)
2 teaspoons garam masala
1 tablespoon curry masala (or chilli powder, adjust the heat to suit by reducing the amount if necessary)
200g chopped tinned tomatoes (half a tin)
1/2 teaspoon salt
600ml stock (mixed with 1 tablespoon tomato paste/concentrate)
2 tablespoons frozen peas
1 green pepper, trimmed and diced
12 to 16 dried apricots
2 tablespoons roast peanuts
chopped fresh coriander to serve
extra peanuts to serve

Step 1	Heat the oil in a non-stick pan or a cast iron pan a that has a lid, and then add the diced lamb; saute the lamb in batches over a medium heat until it is brown. Set aside the lamb after it is cooked and continue to saute the lamb until it is all browned.
Step 2	Add the onions, garlic and ginger to the pan and saute over a low heat until the onions are just golden brown. Add the curry spices and cook for 1 to 2 minutes until they release their aroma.
Step 3	Add the tinned tomatoes, stock with tomato puree and season to taste with salt; simmer for 3 to 4 minutes before adding the peas, peppers and apricots, place a lid on the pan and simmer over a low to medium heat without boiling for 35 to 40 minutes until the lamb is tender and the vegetables are cooked.
Step 4	Adjust seasoning to taste, scatter the peanuts and chopped coriander over the curry and serve with Basmati rice, chutney, naan breads and extra peanuts.
Step 5	Wine pairing: I served this with a South African Pinot Noir from Newton Johnson Family Vineyards in the Hemel-en-Aarde Valley.