Fruity Lamb Casserole

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.