Middle eastern fondue

Yield: 4 Servings

Measure Ingredient
1½ pounds Lean leg of lamb; cubed
3 tablespoons Olive oil
1 tablespoon Lemon juice
1 \N Clove garlic; crushed
1 tablespoon Chopped fresh mint
1 teaspoon Ground cinnamon
\N \N Salt and pepper
1 tablespoon Oil
1 \N Shallot; finely chopped
1 can (14-oz) apricots in natural juice
1 tablespoon Chopped fresh parsley



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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