Dried fruit combines with meat and spices here in a fragrant tender stew, which is best accompanied by saffron-flavoured rice, or couscous, to soak up the juices. Boned shoulder, or fillet, is suitable for this dish.
Trim any excess fat from the lamb, and cut the meat into
Put the meat in a casserole, pour the spiced stock and onion over it, and add the carrots, apricots and lemon to the pot. Season to taste.
Cover and cook at 180°C/350°F/gas mark 4 for 1 to 1 ½ hours. Simmer for about 15 to 20 minutes and, just before serving, grind on some nutmeg and scatter with the chopped coriander leaves.
© 2000 Frances Bissell. All rights reserved.