Fruity winter lamb stew

Winter Fruity Lamb Stew
Average rating: 3 out of 5 star rating

This dish bursts with flavour as it simmers in cinnamon, cumin, dried fruits and herbs.

  • Prep time: 20 mins

  • Cooking time: 1 hr 15 mins

  • Serves: 4

  • 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.

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/138434/Fruity-winter-lamb-stew