Details:
Level: Medium
Serves: 4
Cook for: 2 hours
Ingredients:
2 tablespoon olive oil
500g diced lamb
1 onion, roughly chopped
2 garlic cloves, crushed
700ml lamb stock
1 orange, juice and zest
1 cinnamon stick
1 tablespoon honey
175g dried apricots
3 tablespoon chopped mint
25g ground almonds
25g flaked almonds
Method:
- Heat the oil in a large flameproof casserole.
- Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
-
Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened.
-
Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
-
Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce.
-
Add the remaining mint and toasted almonds scattered over the top. Serve with steamed vegetables and flavoured rice.
