Spiced Lamb and Stone Fruit Stew
1 hr 15 min.
- 3 tablespoons Oil
- 1 onion (finely chopped)
- 2 cloves garlic (chopped)
- 2 teaspoons Cumin
- 1 teaspoon Curry powder
- 1 teaspoon paprika
- 28 ounces lamb (cut from the leg and cubed)
- 2 tomatoes (skinned and finely chopped)
- 1 ½ cups lamb stock (or water)
- 2 Cinnamon stick
- 1 cup dried Apricot (roughly chopped)
- cilantro (to garnish)
1 Cutting board, 1 Peeler, 1 Small knife, 1 große Non-stick pan, 1 Small bowl, 1 Whisk, 1 kleine Non-stick pan, 1 Slotted spatula
Heat the oil in a large pan and gently cook the onion until soft but not brown.
Add the garlic, cumin, curry powder and paprika, cook for 2 minutes then add the lamb, tomatoes and stock. Bring to a boil, add the cinnamon sticks then turn the heat down, cover and simmer for 1 hour.
Add the apricots, season with salt and pepper and continue cooking for 30 minutes or until the lamb is very tender. Serve garnished with the coriander.