Fiona Dunlop

Lamb with pumpkin and apricots

Mechmachia

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The North African Kitchen
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About

This dish combines meat with sweet dried fruits, while caramelized onion adds a melt-in-the-mouth quality. It is best eaten with steaming couscous scattered with fried almonds.

Ingredients

  • vegetable oil, for frying
  • 2 large onions, peeled and finely chopped
  • salt, to taste
  • 4 tsp

Method

  1. Heat the vegetable oil in a large casserole dish. Lightly fry the onion, sprinkled with a little salt, until golden. Add the sugar and stir to caramelize the mixture.
  2. Add the pumpkin, stirring well over a medium heat to bind the mixture.
  3. Add the lamb, cook for 5 minutes, then add the raisins and water. Reduce the heat and simmer for 45 minutes. When t