Lamb with apricots & ginger

Name: Lamb with apricots & ginger
Prep time: 5 min
Cook time: 2 h 30 min
Yield: 6
Ingredients: 3 tbsp Essential Olive Oil; 1.2 kg boned British lamb shoulder, cut into large cubes and dried with kitchen paper; 1 large onion, roughly chopped; 2 tsp paprika; 1½ tsp ground ginger; 2 cloves garlic, finely grated; 1 tsp flour, seasoned; 700 ml lamb stock; Good pinch saffron; 1 bay leaf; 2 tbsp essential Waitrose Tomato Puree; 215 g dried apricots; 400 g can chickpeas, drained; 25 g pack coriander, leaves roughly chopped; Squeeze of lemon juice; 1½ tbsp toasted flaked almonds; Couscous or bulgur wheat, to serve

Diana Henry says you can use cubes of lamb leg for this recipe (don’t cut them too small) but she prefers the richness of shoulder meat.

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6 plant varieties

Serves6
CourseMain meal
Prepare5 mins
Cook2 hrs 30 mins
Total time3 hrs

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp Essential Olive Oil
1.2kg boned British lamb shoulder, cut into large cubes and dried with kitchen paper
1 large onion, roughly chopped
2 tsp paprika
1½ tsp ground ginger
2 cloves garlic, finely grated
1 tsp flour, seasoned
700ml lamb stock
Good pinch saffron
1 bay leaf
2 tbsp essential Waitrose Tomato Puree
215g dried apricots
400g can chickpeas, drained
½ x 25g pack coriander, leaves roughly chopped
Squeeze of lemon juice
1½ tbsp toasted flaked almonds
Couscous or bulgur wheat, to serve

Heat 1½ tbsp olive oil in a large flameproof casserole and brown the lamb in batches so it takes on a good colour. Season and transfer each batch to a bowl. Add the remaining oil to the pan and fry the onion until golden.
Add the remaning ingredients, except the apricots, chickpeas and coriander, then return the meat to the pan with any juices and season. Bring to the boil, turn the heat right down and cover, with the lid left slightly ajar
Cook for 1 hours 30 minutes to 2 hours until tender, ensuring the braise stays moist but not soupy. Add the apricots, cook for 15 minutes more, then add the chickpeas and heat until piping hot.
Stir in the coriander, add a squeeze of lemon juice, scatter on the almonds and serve with couscous or bulgur wheat.

Cook’s tip

To make this ahead, cool the lamb at the end of step 3, then chill for up to 3 days. Reheat gently, then finish with the coriander, lemon and almonds.

Typical values per serving when made using specific products in recipe