What’s more warming on a rainy evening then a lovely stew? This lamb recipe is bursting with flavours that will really warm you up when the weather is frightful.
With plenty of spice and also a lovely fruity element to this dish thanks to the dried apricots and mango, there’s a real mix of textures in this dish you’ll want to make again and again.
- 700g lean leg of lamb, cubed
- 1tsp ground cumin
- 1tsp ground coriander
- ½tsp ground cinnamon
- ¼tsp cayenne pepper
- 2 red onions, finely sliced
- 2 garlic cloves, crushed
- 2 apples, peeled, cored and chopped
- 50g dried apricots, chopped
- 50g dried mango
- To Serve:
- 200g lentils
- 400ml vegetable stock
- 2tsp pomegranate molasses or balsamic vinegar
- Fresh thyme leaves
- In a non-stick frying pan, brown the lamb in two batches in a little olive oil. At the end of the second batch, add the ground spices and toss well. Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze, i.e. remove any residue and spices. Add to the casserole. Add a touch more olive oil and cook the onions until tender. Add the garlic and fry for a minute, then add to the meat.
- Add the fruit and 600ml water to the meat. Bring to the boil, then simmer gently, covered, until tender, around 1 hour 30 minutes.
- Meanwhile, cook the lentils in the stock. Once tender, stir through the pomegranate molasses and a little olive oil. Just before serving, stir some fresh thyme through the casserole and serve with the lentils.