750g lean lamb
1 tbsp oil
2 cups beef or chicken stock
2 small onions, chopped
1/2 cup pitted prunes, halved
1/2 cup dried apricots, halved
1 tsp ginger
1 tsp cinnamon
black pepper, to taste
1/4 cup toasted slivered almonds |
Method :
Trim meat of
excess fat and sinew and cut in 2cm cubes. Heat oil in a large heavy-based
pan. Cook the meat quickly, in small batches, over medium-high heat for 2
minutes or until well browned. Add stock, onions, prunes, apricots,
ginger, cinnamon and pepper to pan; bring to boil. Reduce heat; simmer,
covered, for 1 hour or until meat is tender. Garnish with almonds. Serve
with rice.
Note - A boned
leg of lamb is suitable.
Serves 4
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