Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 115 grams | Waitrose Sun Dried South African Apricot; (4oz) |
| \N \N | ; Halves |
| 300 millilitres | Boiling water; (1/2 pint) |
| 2 mediums | Onions; peeled and finely |
| \N \N | ; chopped |
| 15 millilitres | Olive oil; (1tbsp) |
| 5 millilitres | Each of cinnamon; ground coriander |
| \N \N | ; and paprika (1tsp) |
| 5 millilitres | Plain flour; (1tsp) |
| \N \N | Salt and freshly ground black pepper |
| 700 grams | Waitrose Farmhouse Lamb; diced (1lb 9oz) |
| 15 millilitres | Fresh coriander; chopped (1tbsp) |
| 55 grams | Flaked almonds; (2oz) |
Soak the apricots in the boiling water for 40 minutes.
Gently fry the onions in the olive oil for 3-4 minutes until soft but not brown.
Mix the cinnamon, ground coriander, paprika, flour and salt and pepper in a large bowl. Toss the diced lamb in the spices and turn until covered with the mixture.
Place the lamb in a casserole with the apricots, water and onion, stir and cover. Cook in a preheated oven at 180øC, 350øF, gas mark 4, for 1 hour 15 minutes until tender.
Stir in the fresh coriander, garnish with a sprinkling of almonds and serve with rice or couscous.
Converted by MC_Buster.
NOTES : The fragrant flavours of North African cooking, where lamb and apricot are a popular partnership, are combined in this recipe. The sharpness of the apricots mingles appetisingly with the cinnamon-spiced lamb and fresh coriander.
Converted by MM_Buster v2.0l.