A spicy mutton curry, with lamb mutton!

So travelling in India last year we ate a lot of mutton curry, some times the mutton was goat and sometimes it was sheep. The indians were pretty evasive if you tried to find out which, trying always to give the answer that they thought you wanted. Some of it was dreadful and some of it was excellant. The most dreadful meal had to be a chicken curry served up by the owner of a massive integrated poultry and feed mill enterprise after which I avoided anything other than vegetables & mutton. The plus point was I managed to not get ill, i think living on a farm must make me immune to most diseases. As we are selling sheep mutton & goat this month here is a recipe that can be used for both.... I love using dred Apricots in cooking i am sure they must be healthy! Indian Spiced Mutton with Apricots Ingredients serves 4-6 4 tbsp sunflower oil 2 onions, finely chopped 4 garlic cloves, crushed 2 ½ cm (1 inch) piece of fresh ginger, grated 1 tsp ground cinnamon,1 tsp ground cardamom 1 tsp ground cumin,1 tsp chilli powder 1 1/2 tsp garam masala or curry powder 2 tbsp tomato puree 1 kg (2 lb) cubed Higher Fingle organic mutton 200 g (7 oz) dried apricots 1 tsp red or white wine vinegar 1 tsp honey, salt, black pepper Cooking instructions Preheat the oven to 160C (325F) Gas 3. Heat the oil in a large, heavy casserole over medium heat. Add the onion and fry until golden, 10 minutes. Add the garlic, ginger, cinnamon, cardamom, cumin, chilli,garam masala and tomato puree, and fry, stirring, until fragrant, 1 minute. Add the mutton with the flour, stirring until it is thoroughly coatedwith the spiced mixture, then cook gently until lightly browned, 10-15 minutes. Add water just to cover and bring a simmer. Cover and bake for 1 hour 15 minutes. Stir in the apricots, honey and vinegar and cook for a further 30 minutes. Add salt and pepper to taste. Serve hot and accompanied by creamy yoghurt and steamed rice.