Heat some olive oil in a shallow sauté pan or deep frying pan and fry the lamb until it is golden brown. Now add the onions, garlic and tomatoes and fry until the onions begin to colour very lightly. Stir in the tomato purée. Add the thyme, lemon juice, apricots, mint and seasoning and simmer for about an hour, until the meat is tender. If after, say, 10 minutes, the dish looks a little dry, add a drop of water or, if you have it, lamb or chicken stock.
Serve with a dollop of yoghurt and a sprinkling of fresh coriander.
© 2000 Keith Floyd estate. All rights reserved.