A real Seventies dinner party dish
Lamb with Apricots - for 4
Lean lamb in chunks - half a shoulder or a piece weighing 1lb plus for 4. Our butcher sells lamb ready prepared like this
2 tablespoons oil
1 medium onion chopped
6 oz dried apricots
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinammon
1/2 stock cube
Season with pepper only.
This doesn't produce a large amount but is delicious. A good addition is some sliced courgettes for the last half hour to add greens and bulk it out. Serve with rice and peas ( frozen peas added at the end of the cooking period for rice) or couscous.
Lamb with Apricots - for 4
Lean lamb in chunks - half a shoulder or a piece weighing 1lb plus for 4. Our butcher sells lamb ready prepared like this
2 tablespoons oil
1 medium onion chopped
6 oz dried apricots
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinammon
1/2 stock cube
- Brown lamb quickly in medium hot oil and remove
- Soften onions, put the lamb back, and add the spices. Let these cook a minute or so
- Soak apricots in advance for 10 mins or so with boiling water to cover plus the stock cube
- Add these to dish and make sure there is enough water to come half way up the meat
Season with pepper only.
- Cover and cook in a low oven for 2/3 hours minimum - the original recipe says 5 hours but I just can't believe we ever did that!
- If you think it looks thin (and can be bothered) thicken the juices with 1 teaspoon butter mixed with 1 teaspoon flour added in bits - let it simmer for a few minutes
- Taste and add 1 tablespoon slivered almonds (optional but nice)
This doesn't produce a large amount but is delicious. A good addition is some sliced courgettes for the last half hour to add greens and bulk it out. Serve with rice and peas ( frozen peas added at the end of the cooking period for rice) or couscous.
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