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Apricot and Lamb Casserole
250 g Dried apricots; (8oz)
5 tb Vegetable oil
1 Medium-sized onion; finely sliced
1 kg Boned lean lamb; cubed (2lb)
3/4 ts Ground cinnamon
2 tb Lemon juice
450 ml Hot water; ( 3/4 pint)
1 ts Sugar; (1 to 2)
50 g Toasted pine kernels; (optional) (2oz)
Heat the oil and brown the onion lightly. Add the lamb and fry gently until evenly browned. Drain off excess fat.
Add the cinnamon, lemon juice and hot water to just cover the meat, cover the pan and cook for about 40 minutes.
Add the sugar and the apricots and cook for another 30 minutes.
Sprinkle with the toasted pine kernels if using them and serve with plain rice.
If you want to make this with fresh fruit, substitute the apricots with 750g (1 1/2 lb) pears, quinces or a good eating apple such as Cox''s. The fruit should not be too ripe. Peel, core and slice it thickly. Add quinces to the meat and cook for 40 minutes; add apples and pears for the last 10 minutes of the cooking time.
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