| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
North African |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 115 |
g |
Waitrose Sun Dried South African Apricot; (4oz) |
|
|
; Halves |
| 300 |
ml |
Boiling water; (1/2 pint) |
| 2 |
md |
Onions; peeled and finely |
|
|
; chopped |
| 15 |
ml |
Olive oil; (1tbsp) |
| 5 |
ml |
Each of cinnamon; ground coriander |
|
|
; and paprika (1tsp) |
| 5 |
ml |
Plain flour; (1tsp) |
|
|
Salt and freshly ground black pepper |
| 700 |
g |
Waitrose Farmhouse Lamb; diced (1lb 9oz) |
| 15 |
ml |
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 180°C, 350°F, 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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