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Ingredients: ½ - 1 cup dried apricots ½ cup sultanas ½ orange 2 dsp Olive oil 1 large chopped onion 1 dsp ground cumin 1 dsp ground coriander seeds 1 dsp ground cinnamon 1 tsp saffron or turmeric 1 tsp salt and pepper 1 dsp ground almonds 1-2 lbs cubed shoulder of lamb 1 ½ cups stock, preferably lamb stock 2 cups assorted diced vegetables (carrots, celery, peppers, potatoes, etc.) |
Heat the oil in a large heavy pan with a lid. Add the onion and fry for 2 mins on a medium heat. Add the lamb pieces and the spices and mix well. Add the rind of the orange and its juice, as well as the vegetables and almonds. Cover with a lid and put in a moderate oven and cook for 1 - 1½ hours until the meat is tender. |