Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 lb dried apricots
  • 2 boned shoulders lamb (ask the butcher to do it for you or follow diagram)
  • 4


Pour one pint of boiling water over the apricots and allow them to soak for an hour or two. Start cooking the rice in the Persian way. Trim most of the fat from the meat, and cut it into one-inch squares.

Melt half the butter in a large flameproof casserole, soften the chopped onions and brown lightly, stirring all the time. Turn up the heat and add th