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Fruity winter lamb stew
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This dish bursts with flavour as it simmers in cinnamon, cumin, dried fruits and herbs.
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Serves: 4
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Prep time: 20 mins
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Cooking time: 1 hr 15 mins
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Skill level: Easy peasy
Ingredients
When buying lamb, look for lean cuts with firm white fat; this should indicate that it's fresh and young.
- 700g (1lb 9oz) lean leg of lamb, cubed
- 1tsp ground cumin
- 1tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 2 red onions, finely sliced
- 2 garlic cloves, crushed
- 2 Bramley apples, peeled, cored and chopped
- 50g (2oz) dried apricots, chopped
- 50g (2oz) dried mango
To serve:
- 200g (7oz) Puy lentils
- 400ml (14fl oz) vegetable stock
- 2tsp pomegranate molasses or balsamic vinegar
- Fresh thyme leaves
Method
- 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 to add to the casserole.
- Add a touch more olive oil and cook the onions until tender before adding the garlic. Fry for a minute, then add to the meat.
- Add the fruit and 600ml (1pt) water to the meat. Bring to the boil, then simmer gently, covered, until tender for around 1 hr 30 mins.
- Meanwhile, cook the lentils in the stock. Once tender, stir through the pomegranate molasses (or balsamic vinegar) and a little olive oil. Just before serving, stir some fresh thyme through the casserole and serve with the lentils.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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