Spiced Lamb and Apricot Stew
This recipe comes from Claire Macdonald's book, and is one of my favourite meals, as the apricots and the spices make it incredibly flavoursome.
It serves 6, but can easily be modified to serve more or less depending on what ingredients you have. However, it is usually best to make more than you need and freeze or refrigerate the leftovers for emergencies.
- 4 large onions, peeled and finely sliced- 2 rounded tsps cinnamon- 2 rounded tsps cumin seeds- 2 rounded tsps coriander seeds- 1 rounded tbsp plain/corn flour- 55g/2oz (approx.) dripping, fat, butter or oil- 900g/2lb diced lamb or boneless lanb leg- 1 garlic clove, peeled and finely chopped- 225g/8oz dried apricots soaked in 570g/1 pint warm water for at least 6 hours OR soft 'ready to eat' apricots soaked while you prepare the other ingredients- salt and freshly ground black pepper to season
Method:
1. Put the coriander, cumin and cinnamon into a pestle and mortar ( or a bowl with the end of a rolling pin ) and grind up. You can also use a coffee grinder if you have one. The spices don't have to be entirely powder, as they will break down when cooking
2. Melt the fat into a heavy casserole and put about 450g lamb into it. You will notice it quickly begins to go a pinky-grey colour
3. Once the meat begins to go brown, take it out - I usually put it onto the lid of the casserole
4. Repeat the process with the next lot of meat
5. Without the meat, put the chopped garlic and onions into the casserole, and cook for about 10 mins gently, until they are soft, stirring constantly
6. Stir in the spices and flour and cook, stirring from time to time, for about 5 mins
7. Next stir in the apricots WITH the water they soaked in
8. Stir and cook the mixture until the sauce boils
9. Put the lamb back into the casserole, adding a bit more hot water if the stew is too thick, and season with salt and black pepper
10. Cover the casserole with butter wrappers if possible to stop the stew drying out, and a lid, before cooking for an hour and a half in a medium oven (180 degrees celsius/ gad mark 4) OR an hour in a hotter oven and then half an hour (or more) in a lower oven (eg Top and bottom ovens in an Aga)
11. Serve hot with rice or jacket potatoes, and try adding a bit of colour with some red cabbage
