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Middle Eastern lamb

So much sauce you won't know what to do with yourself!
Andre Martin
4-6
15M
1H 50M
2H 5M

Cumin and coriander are the stars of this feast. They’re divine combined with sweet and succulent dried apricots. Don’t forget couscous to soak up all the sauce.

Ingredients

Method

1.

Put oil, cumin and coriander in a large bowl and season. Add lamb and toss to coat. Heat extra oil in a large heavy-based saucepan over a medium heat and add 1⁄2 of the lamb. Cook, stirring occasionally, for 5 minutes
or until well browned. Transfer to a plate and repeat with remaining lamb.

2.

To the same pan, add onion and garlic, stirring for 5 minutes or until onions are golden. Return lamb to pan. Add tomatoes and stock to pan. Bring to the boil then reduce heat to medium, simmering for 1 hour 30 minutes. Stir
in chickpeas, spinach and apricots, cooking for a further 5 minutes. Garnish with parsley and mint. Serve with couscous on the side.

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