Prue Leith's 'Recipe of the Month'
LAMB with APRICOTS & ALMONDS
250g / 8 oz dried apricots
1 stock cube
2kg / 4lb lean lamb, in large chunks
2 tablespoon oil
1 medium onion, chopped
2 teaspoon brown sugar
Salt and pepper
1 tablespoon flour worked together with 1 tablespoon butter
2 tablespoon slivered almonds
1. Set oven to 150°C / 300°F / Mark 2
2. Soak apricots with stock cube in a little boiling water.
3. Brown lamb chunks on all sides in hot oil. Fry onions gently until soft but not brown.
4. Put lamb in a casserole dish. Add the onions, apricots and their liquid and the sugar. Add water to come half way up the casserole dish.
5. Season with salt and pepper if necessary.
6. Cover and cook for 3 hours or until very tender. Lift lamb and apricots onto a serving dish.
7. Skim fat from liquid.
8. Whisk flour and butter into the liquid while bringing to the boil. Simmer for one minute.
9. Check seasoning. Add nuts. Pour over meat.
Taken from Leith’s Dinner Parties by Prue Leith. 1992 edition.