Spiced Lamb With Apricots Recipe

Ingredients

  • Boned leg of lamb, cubed – 750 gms
  • Ground ginger – ½ TeaSpoon
  • Butter, cut into pieces -75 gms
  • Ground coriander – 2 TeaSpoon
  • Garam masala – 1½ TeaSpoon
  • Salt
  • Chili powder – 2 TeaSpoon
  • Ground almonds – 25 gms
  • Hot lamb or chicken stock – 300 ml
  • Dried apricots, soaked overnight – 175 gms
  • Shelled pistachio nuts – 25 gms
  • Whipping cream – 4 TableSpoon
  • Fresh coriander sprigs to garnish

Preparation Method

    Preparation Time - 20 minutes + soaking | Cooking Time - 70 minutes

    Microwave Setting - Full – 100%, Defrost – 30%

  1. Place the lamb, ginger, butter, coriander, garam masala, salt and chili powder in a large bowl.
  2. Cook, covered, on full (100% power for 10 minutes), then stir in the ground almonds and hot stock and cook for a further 10 minutes.
  3. Cook the filling on full (100%) power for 30 seconds. Whisk and cook for another 30 seconds. Whisk again, then cook for a further 30 seconds, or until thickened. Whisk and pour the mixture into the crumb-lined dish. Reduce the setting to medium low (35%) and cook for 4 minutes, giving the dish a quarter-turn every minute. Leave to stand for 15 minutes, and then chill.
  4. Reduce the setting to defrost (30%) and cook for 30 minutes.
  5. Drain the apricots and stir into the mixture with the pistachio nuts.
  6. Cook for a further 20 minutes or until the meat is cooked through.
  7. Remove the meat, apricots and nuts.
  8. Place on a warm serving dish and keep warm.
  9. Stir the cream into the sauce and pour over the meat.
  10. Serve garnished with coriander.