| 250 gm Dried apricots, (8oz) | | 5 tbl Vegetable oil | | 1 med -sized onion, finely sliced | | 1 kg Boned lean lamb, cubed (2lb) | | 34 tsp Ground cinnamon | | 2 tbl Lemon juice | | 450 ml Hot water, ( 3/4 pint) | | 1 tsp Sugar, (1 to 2) | | 50 gm Toasted pine kernels, (optional) (2oz) |
| | Heat the oil and brown the onion lightly. Add the lamb and fry gently until evenly browned. Drain off excess fat. | | Add the cinnamon , lemon juice and hot water to just cover the meat, cover the pan and cook for about 40 minutes. | | Add the sugar and the apricots and cook for another 30 minutes. | | Sprinkle with the toasted pine kernels if using them and serve with plain rice. | | If you want to make this with fresh fruit, substitute the apricots with 750g (1 1/2 lb) pears , quinces or a good eating apple such as Cox''s. The fruit should not be too ripe. Peel, core and slice it thickly. Add quinces to the meat and cook for 40 minutes; add apples and pears for the last 10 minutes of the cooking time. |
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