| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Dried apricots; (8oz) |
| 5 |
tb |
Vegetable oil |
| 1 |
|
Medium-sized onion; finely sliced |
| 1 |
kg |
Boned lean lamb; cubed (2lb) |
| 3/4 |
ts |
Ground cinnamon |
| 2 |
tb |
Lemon juice |
| 450 |
ml |
Hot water; ( 3/4 pint) |
| 1 |
ts |
Sugar; (1 to 2) |
| 50 |
g |
Toasted pine kernels; (optional) (2oz) |
INSTRUCTIONS
Heat the oil and brown the onion lightly. Add the lamb and fry gently
until evenly browned. Drain off excess fat.
Add the cinnamon, lemon juice and hot water to just cover the meat,
cover the pan and cook for about 40 minutes.
Add the sugar and the apricots and cook for another 30 minutes.
Sprinkle with the toasted pine kernels if using them and serve with
plain rice.
If you want to make this with fresh fruit, substitute the apricots
with 750g (1 1/2 lb) pears, quinces or a good eating apple such as
Cox''s. The fruit should not be too ripe. Peel, core and slice it
thickly. Add quinces to the meat and cook for 40 minutes; add apples
and pears for the last 10 minutes of the cooking time.
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