Ingredients Jump to Instructions ↓

  1. 450 g lean lamb, trimmed and cut into 2 1/2 cm cubes 1 tsp ground cinnamon

  2. 1 tsp ground coriander

  3. 1 tsp ground cumin

  4. 2 tsp olive oil

  5. 1 medium red onion, finely chopped

  6. 1 garlic clove, crushed

  7. 400 g can chopped tomatoes

  8. 2 tbsp tomato puree

  9. 125 g dried apricots

  10. 1 tsp caster sugar

  11. 300 ml vegetable stock salt and pepper

  12. 1 small bunch fresh coriander, to garnish brown rice, steamed couscous or bulgar wheat, to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C. Place the meat in a mixing bowl and add the spices and oil. Mix thoroughly so that the lamb is well coated in the spices. Heat a non-stick frying pan for a few seconds until it is hot, then add the spiced lamb. Reduce the heat and cook for 4 to 5 minutes, stirring, until browned all over. Using a slotted spoon, remove the lamb and transfer to a large oven proof casserole. In the same frying pan, cook the onion, garlic, tomatoes and tomato puree for 5 minutes. Season to taste. Stir in the apricots and sugar, add the stock and bring to the boil. Spoon the sauce over the lamb and mix well. Cover and cook in the oven for 1 hour, removing the lid for the last 10 minutes. Roughly chop the coriander and sprinkle over the casserole to garnish. Serve with brown rice, steamed couscous or bulgar wheat.


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