Diced lamb with apricots, cinnamon and coriander

Yield: 4 servings

Measure Ingredient
115 grams Waitrose Sun Dried South African Apricot; (4oz)
; Halves
300 millilitres Boiling water; (1/2 pint)
2 mediums Onions; peeled and finely
; chopped
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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