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Cinnamon Spiced Lamb with Apricots

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A sweet, fragrant trio of Scotch Lamb, apricots and cinnamon. For those not so hot on curries this could be the ideal recipe.

How to cook & Ingredients

15 minutes
35-40 minutes
serves 4

Ingredients 

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

Cooking Method

  • 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.

    1
  • 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.

    2
  • Cover and simmer for 25-30 minutes or until the lamb is tender and the sauce reduced.

    3

Slow cooking:

  • 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.

    1

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Serving Suggestion

Enjoy with rice and fruity cabbage coleslaw.

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