Ben Laurie blathering

Lamb and Apricot Stew

I’ve toyed around with this recipe for some time but I think my most recent effort was my best. As usual, you’re on your own with quantities.

Dried apricots
Olive oil
Lean lamb steak
Cinammon stick(s)

Put the dried apricots in just enough water to cover and soak for a while. Slice the onion into thin rings, fry until slightly brown in olive oil. Towards the end, add a cinammon stick or two and some cloves, stir and fry for a minute or so. Cube the lamb steak and add it, stirring and frying over a high heat until browned all over. Season with salt and pepper during this. Add the water from the dried apricots, and some extra water if needed to cover the lamb. Bring to a simmer, cover and let it cook for a while – say 30 minutes. Keep an eye on the water – its OK if it gets a bit thick, but you don’t want it to dry out. Stir occasionally. Then add the soaked apricots and some raisins. These should be in generous proportion to the lamb, the idea is to produce something that’s really quite sweet. Simmer for another 30 minutes or so, until the lamb is tender, stirring and topping up as needed.

Serve with rice or cous cous (I made saffron rice this time) and a vegetable (I did one of my favourites – stir-fried purple sprouting broccoli with ginger and soy).

I’m wondering if I added some other flavouring, like wine or stock, but I don’t remember doing it. Probably doesn’t need it – the apricots/raisins/spices are quite intense. This is also one of those dishes that would work really well prepared a day in advance and reheated. Certainly the leftovers were delicious.

I was planning to add orange zest towards the end, but I forgot. Still, a variant worth trying, I think.

1 Comment

  1. oooo. We love lamb and this sounds like a great variation to add to my variations. Thanks Ben.

    Comment by Tamzen — 1 Oct 2007 @ 22:15

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