Cinnamon Spiced Lamb with Apricots
450 g (1 lb) lean Scotch Lamb i.e. neck fillet, leg steaks, cut into bite size cubes
2 tbsp olive oil
2-3 cinnamon sticks
2 onions, chopped
1 small green chilli, deseeded and chopped
1 tbsp Garam Masala or mild curry powder (or to taste)
4 ripe tomatoes, chopped or 200 g can chopped tomatoes
200 g (7 oz) "ready to eat" dried apricot
- Place the cinnamon sticks and oil in a saucepan and heat to release the spices natural oils. Add the lamb and onion, cook over a high heat for 4-5 minutes or until the meat is well browned and the onions lightly coloured.
- Stir in the green chilli and Garam Masala and cook for a further minute. Then add the tomatoes, apricots and 150 ml (0.25 pt) water.
- Cover and simmer for 25-30 minutes or until the lamb is tender and the sauce reduced.
Garam Masala is a wonderful fragrant blend of spices often used to delicately flavour Indian dishes in the absence of curry powder.
For a slow cook recipe, proceed as above using boned shoulder of lamb, loin chops or whole lamb shanks, cover and transfer to a preheated oven 170 oC / Fan 150 oC / Gas Mark 3 and cook for 1.5 hours or until the lamb is tender. Check halfway through cooking and add extra water if required.
A sweet, fragrant trio …. Scotch Lamb, apricots and cinnamon. For those not so hot on curries this could be the ideal recipe…. Enjoy with rice and fruity cabbage coleslaw.