Lamb with Lentils and Apricots

Name: Lamb with Lentils and Apricots
Yield: Serves 4–6
Ingredients: 2.5 ml/½ tsp ground cinnamon or 2.5 cm/1 in cinnamon stick; 2.5 ml/½ tsp ground cinnamon or 2.5 cm/1 in cinnamon stick; 1.5 ml/¼ tsp chilli powder; 1.5 ml/¼ tsp ground turmeric; 2 large carrots; 2 large onions; 900 g/2 lb lamb shoulder, cubed; 30–60 ml/2–4 tbsp oil; salt and ground black pepper; salt and ground black pepper; 12 ready-to-eat dried apricots; 225 g/8 oz/1 cup green lentils; chopped fresh parsley, to garnish

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This warming one-pot meal is ideal for a cold winter’s evening. The dried apricots provide a delicate sweetness that goes beautifully with the lamb and lentils.

Ingredients

2 large onions
2 large carrots
30–60 ml/2–4

Main course
Winter
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Cut the onions and carrots into large chunks. Heat half the oil in a flameproof casserole and sauté the vegetables until the onion starts to brown. Put the vegetables on a plate and set aside.
Sauté the cubed lamb ov