This hearty lamb stew prepared with dried apricots and almonds and served with couscous is perfect for a family meal. Like most stews or casserole type dishes it tastes twice as nice the next day.
Prep Time: 2 hrs | Serves: 4Ingredients
30 ml olive oil
550 g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700 ml meat OR chicken stock
grated zest and juice of 1 orange
1 cinnamon stick
5 ml clear honey
175 g dried apricots
25 g ground almonds
15 ml chopped fresh mint
25 g toasted flaked almonds
Method
Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
Add the apricots and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce.
Scatter the mint and toasted almonds over the top and serve with couscous.
Cuisine: Global
Category: Lamb
- Posted8-Oct-2009
- Total Views149
- Word Count337
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