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这种甜美芳香的咖喱是基于传统的萨利·博蒂（Sali Boti）of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.
由于咖喱很甜，请将其放在煮熟的长粒糙米上，以获得坚果，泥土味，或搭配蒸粗麦粉或蒸的茎菠菜。
I was very excited about this slow cooked recipe, but in the end it turned out too fatty/oily. This is not because there is anything wrong with the recipe, of course, but it's the nature of the meat and this cooking style. And it's not the amount that can be dealt with using a paper towel, as the recipe suggests, i had to dump the whole thing into a colander and keep it there for an hour, and there was ~1.5 cups oil in the end. Tasted good, balanced, not sweet as I feared, but won't make again. It's too heavy.
今天煮这个。我将杏仁换成核桃，并减少了香料量。除此之外，它很美味。用土豆泥和蔬菜服务。
我跟随食谱到T，但不是香料组合的粉丝。我建议稍后再添加杏仁，否则它们会压倒其他香料。不会再做。
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