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Diced Lamb with Apricots, Cinnamon and Coriander
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Diced Lamb with Apricots, Cinnamon and Coriander
The fragrant flavours of North African cooking, where lamb and apricot are a popular partnership, are combined in this recipe. The sharpness of the apricots mingles appetisingly with the cinnamon-spiced lamb and fresh coriander.
- Preparation time: 40 minutes
- Cooking time: 85 minutes
-
Total time:
2 hours 5 minutes
Serves: 4
Ingredients
- Freshly ground black pepper
- 115g Waitrose Sun Dried South African Apricot Halves
- 300ml boiling water
- 2 medium onions, peeled and finely chopped
- 1 tbsp olive oil
- 1 tsp of cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp plain flour
- Salt
- 700g Waitrose Farmhouse Lamb, diced
- 1 tbsp fresh coriander, chopped
- 55g flaked almonds
Method
- Soak the apricots in the boiling water for 40 minutes.
- Gently fry the onions in the olive oil for 3-4 minutes until soft but not brown.
- Mix the cinnamon, ground coriander, paprika, flour and salt and pepper in a large bowl. Toss the diced lamb in the spices and turn until covered with the mixture.
- Place the lamb in a casserole with the apricots, water and onion, stir and cover. Cook in a preheated oven at 180°C, gas mark 4, for 1 hour 15 minutes until tender.
- Stir in the fresh coriander, garnish with a sprinkling of almonds and serve with rice or couscous.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2129.656kJ 509.0kcal |
|---|---|
| Fat | 32.5g |
This recipe was first published in September 1997.
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