Lamb and apricot casserole

Yield: 1 servings

Measure Ingredient
500 grams Neck fillet of lamb
1 large Onion
3 \N Cloves garlic
\N \N Vegetable oil
4 tablespoons Flour
2 tablespoons Paprika
1 \N Red chilli
200 grams Dried apricots; under boiling water
1 teaspoon Whole fenugreek
1 pinch Saffron
16 \N Floz stock

Clean fillets and chop tomatoes, onion and garlic. Dust with flour and brown. Remove to casserole. Deglaze with water and fry onions, garlic and cumin together. Add tomatoes and chilli.

Combine and pour over the lamb. Push apricots into casserole, cover and put into oven. Wash and soak rice.

Fry onion and rice. Add cinnamon sticks and water. Cook. Make salad from scratch or use pre-prepared. Serve.

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Carlton Food Network

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