Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 600g lean lamb, diced

  3. 1 onion, finely chopped

  4. 2 garlic cloves, finely chopped

  5. juice and zest of 1 unwaxed orange

  6. 1 cinnamon stick

  7. 1 teaspoon honey

  8. salt and black pepper to taste

  9. 175g unsulphured dried apricots

  10. 50g flaked almonds

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a heavy saucepan. Saute the lamb for 5 minutes. Remove from the pan.

  2. Fry the onion and garlic for 5 minutes in the same pan until translucent. Put the lamb back into the pan.

  3. Add the orange zest and juice along with the cinnamon and honey to the pan. Add salt and pepper and add sufficient water to cover the meat. Bring to the boil. Cover the pan with a lid and reduce the temperature. Simmer for 1 hour.

  4. Add the apricots and continue cooking for 30 minutes until the lamb is tender.

  5. Toast the almonds in a dry frying pan over medium heat; sprinkle over the lamb to serve.


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