Yield: 4 servings
|2 teaspoons||Ground cumin|
|¼ teaspoon||Ground cloves|
|1 teaspoon||Ground coriander|
|1 teaspoon||Dried thyme|
|2||Garlic cloves; crushed|
|½ cup||Orange juice|
|¾ cup||Dried apricots; cut into halves|
|1 pack||MAGGI Apricot Sauce Mix|
|1 teaspoon||MAGGI Onion Stock Powder|
|½ cup||Boiling water|
|700 grams||Lamb leg steaks; cut into 2 cm cubes|
Combine all the marinade ingredients in a plastic bag.
Add the lamb and mix well.
Remove the air and seal the bag with a twist tie. Refrigerate for 3 hours.
While the meat is marinating, prepare the dried fruit. Place the apricots and raisins in a bowl. Add the sherry and stand for 3 hours.
Place the lamb and marinade in a casserole dish. Add the dried fruit and any remaining sherry.
Place the sauce mix and stock powder in a bowl. Add the boiling water and whisk until smooth.
Pour over the meat mixture and stir thoroughly. Cover the casserole.
Cook in a preheated oven, 170 C for 11/4-11/2 hours or until the lamb is tender. Serve with rice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.