This is essentially a stew with a middle eastern flavour. Some almonds add a bit of texture. A small amount of spices. Some dried apricots add a tiny bit of tartness. So they make it interesting without overpowering the lovely lamb
REMEMBER read the recipe before you start . Line up your ingredients so you are good to go.
Serves about 4 (I'm sure you could spin it out)
- 600-700 gms of nice lean diced lamb
- Approximately 2 Tbsp flour
- 2 Tbsp olive or another oil
- 2 medium onions thinly sliced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 cup blanched almonds
- 1/2 cup quartered dried apricots
- 1/2 cup water
- 1/2 cup white wine
- Salt and pepper if you think you need it to season
- Tbsp chopped fresh coriander
- Tbsp chopped fresh mint
Sprinkle the diced lamb with the flour and toss it to coat the meat. Discard any excess flour.
Heat the oil in a large pot and brown the onion,adding the spices as the onion is cooking . Remove this from the pan . Now brown the meat in batches and then add the onion mix to the meat
Now add the almonds,apricots,water & wine. Cover and simmer gently for approx 30-45 mins,or until the lamb is tender . Keep an eye on it and add a bit more water if it looks dry at any time.
Taste the lamb , adjust seasonings if necessary and then stir in the fresh herbs.
I like to serve it with couscous which is easy to cook ,just read the back of the packet.
Or serve it with mash or whatever tickles your fancy.