Fifty Weeks, Fifty Curries: Week Fifteen: Gosht Alu Bakhara

schoolpsychnerd was a bit worried about this one. Not because she didn't think she could cook it, or because she was worried about making a mess or how long it would take. No, she was worried because the English name give in 50 Great Curries of India is "lamb with plums," and even if we did manage to find plums in the depths of Chicago winter, they would probably have gotten enough chemical treatment to survive the trip here that they'd barely have any flavor and wouldn't help the curry at all. She even contemplated skipping it and coming back to it later in better weather, which would have made this post Week Sixteen and would have led to a lot of twitching on my part because it would have all been out of order. In the end, though, she decided she would make the curry, she'd just use prunes, a lot like she used dried apricots for jardaloo boti.
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