In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned.
Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins.
Serve with warm couscous, mint or coriander leaves, and lemon wedges.
RECIPE NOTES & TIPS:
Recipe from Good Food magazine, December 2011
Nutrition Facts
Lamb & Apricot Stew
Amount Per Serving
Calories 447Calories from Fat 252
% Daily Value*
Total Fat 28g43%
Saturated Fat 10g50%
Total Carbohydrates 19g6%
Dietary Fiber 4g16%
Sugars 15g
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.
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