Name: Lamb Cooked with Spices and Apricots
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; 2 rounded tsp coriander seeds; 2 rounded tsp cumin seeds; 2 rounded tsp ground cinnamon; 2 oz/56 g lamb dripping, or butter and oil mixed; 2 lb/900 g boneless leg of lamb, trimmed and cut into 1-inch/2.5-cm pieces; 1 rounded tbsp plain flour; 4 large onions, peeled and very thinly sliced; 1 garlic clove, peeled and finely chopped; 8 oz/225 g dried apricots, soaked in 1 pint/570 ml water for at least 6 hours

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a lovely recipe for those who, as I do, like the combination of fruit and meat. I think that the apricots greatly enhance the spices in this dish. I usually serve it with boiled Basmati rice.

Ingredients

2 rounded tsp coriander seeds
2 rounded tsp cumin seeds
2 rounded

Stew

Method

Put the coriander, cumin and cinnamon together in a pestle and mortar if you have one, to pound them. If you don’t have a pestle and mortar, a small deep bowl is just as good, and I use the end of a rolling pin to pound them. You won’t be able to break down the cumin entirely, but it doesn’t matter, it will break down during cooking.

Melt the dripping in a heavy casserole (using drippin