| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | North African | Waitrose1 | 4 | Servings |
INGREDIENTS
| 115 | g | Waitrose Sun Dried South |
| African Apricot 4oz | ||
| Halves | ||
| 300 | Boiling water, 1/2 pint | |
| 2 | Onions, peeled and finely | |
| chopped | ||
| 15 | Olive oil, 1tbsp | |
| 5 | Each of cinnamon, ground | |
| coriander | ||
| and paprika 1tsp | ||
| 5 | Plain flour, 1tsp | |
| Salt and freshly ground | ||
| black pepper | ||
| 700 | g | Waitrose Farmhouse Lamb |
| diced 1lb 9oz | ||
| 15 | Fresh coriander, chopped | |
| 1tbsp | ||
| 55 | g | Flaked almonds, 2oz |
INSTRUCTIONS
Soak the apricots in the boiling water for 40 minutes. Gently fry the onions in the olive oil for 3-4 minutes until soft but not brown. Mix the cinnamon, ground coriander, paprika, flour and salt and pepper in a large bowl. Toss the diced lamb in the spices and turn until covered with the mixture. Place the lamb in a casserole with the apricots, water and onion, stir and cover. Cook in a preheated oven at 180øC, 350øF, gas mark 4, for 1 hour 15 minutes until tender. Stir in the fresh coriander, garnish with a sprinkling of almonds and serve with rice or couscous. Converted by MC_Buster. NOTES : The fragrant flavours of North African cooking, where lamb and apricot are a popular partnership, are combined in this recipe. The sharpness of the apricots mingles appetisingly with the cinnamon-spiced lamb and fresh coriander. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 252.1mg
Potassium: 251.9mg
Carbohydrates: 8g
Fiber: 3.1g
Sugar: 2.6g
Protein: 2.8g