Apricot Lamb Curry

4 T butter, divided
2 C finely chopped onion
1 t sugar
3 T oil, divided
4 cloves garlic, chopped finely
1/2 C B & R Farms Diced Dried Apricots
1/4 C raisins
1 T curry powder
1 t ground cumin
Pinch of cayenne
2 C beef stock
1 C water 1-1/2 pounds boneless lamb from leg, cut into strips, 1-1/2” x ½” x1/4“
1 t freshly ground black pepper

1 C blanched, silvered, almonds

Sauté onion with sugar in 1 T butter and 1 T oil until lightly colored. Add garlic, apricots, raisins, curry powder, cumin and cayenne; cook 2 minutes longer. Remove from pan and deglaze with beef stock. Add water and simmer sauce until thickened, about 10-12 minutes.

When sauté is almost done, sear lamb in batches in remaining 2 T butter and 2 T oil. Add almonds and lamb to sauce; heat. Season with salt and pepper.