Ingredients Jump to Instructions ↓

  1. Send us your tips > 700g (1lb 9oz) lean leg of lamb, cubed 1tsp ground cumin 1tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp cayenne pepper 2 red onions, finely sliced 2 garlic cloves, crushed 2 Bramley apples, peeled, cored and chopped 50g (2oz) dried apricots, chopped 50g (2oz) dried mango

Instructions Jump to Ingredients ↑

  1. In a non-stick frying pan, brown the lamb in two batches in a little olive oil. At the end of the second batch, add the ground spices and toss well. Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze, i.e. remove any residue and spices to add to the casserole. Add a touch more olive oil and cook the onions until tender before adding the garlic. Fry for a minute, then add to the meat. Add the fruit and 600ml (1pt) water to the meat. Bring to the boil, then simmer gently, covered, until tender for around 1 hr 30 mins. Meanwhile, cook the lentils in the stock. Once tender, stir through the pomegranate molasses (or balsamic vinegar) and a little olive oil. Just before serving, stir some fresh thyme through the casserole and serve with the lentils.


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