Middle eastern fondue
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean leg of lamb; cubed |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | Clove garlic; crushed | |
| 1 | tablespoon | Chopped fresh mint |
| 1 | teaspoon | Ground cinnamon |
| Salt and pepper | ||
| 1 | tablespoon | Oil |
| 1 | Shallot; finely chopped | |
| 1 | can | (14-oz) apricots in natural juice |
| 1 | tablespoon | Chopped fresh parsley |
Directions
MARINADE
APRICOT SAUCE
From: sharon@... (Sharon Curtis) (COLLECTION) Date: Wed, 6 Oct 1993 11:49:41 GMT Mix marinade ingredients together and pour over cubed lamb. Cover lamb mixture and leave to marinate for at least 2 hours, or preferably overnight. To make apricot sauce, heat oil in a saucepan, add shallot and cook over a low heat until soft. Add apricots and the juice and simmer for 5 minutes. Puree sauce in a blender or food processor, then season with salt and pepper and stir in parsley. Reheat before serving. Remove lamb from marinade and arrange on a serving plate when ready to serve and cook in the hot oil. (Serves 4)
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