|115 grams||Waitrose Sun Dried South African Apricot; (4oz)|
|300 millilitres||Boiling water; (1/2 pint)|
|2 mediums||Onions; peeled and finely|
|15 millilitres||Olive oil; (1tbsp)|
|5 millilitres||Each of cinnamon; ground coriander|
|; and paprika (1tsp)|
|5 millilitres||Plain flour; (1tsp)|
|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.
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