Salli jardaloo boti (lamb with apricots and fried potato straws) recipe | delicious. magazine

Ingredients

• 4 dried red chillies, diced
• ¼ cinnamon stick, broken
• 2½ tsp cumin seeds
• 6 cardamom pods
• 8 cloves
• 4cm piece of fresh ginger, grated
• 4 garlic cloves, crushed
• 1kg boned shoulder of lamb, cut into 2.5cm-4cm cubes
• 12 dried ready-to-eat apricots, roughly chopped
• 500ml vegetable stock
• 5 tbsp vegetable oil
• 1 large onion, sliced
• 200g can chopped tomatoes
• 2 tbsp white wine vinegar
• 25g unrefined sugar