Fragrant Lamb and Apricot Stew
2016-05-24- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 4
- Prep Time : 15m
- Cook Time : 1:45 h
- Ready In : 2:00 h
The rich lamb and sweet apricots make a perfect combination and together with warming winter spices makes a mouth watering dish.
Ingredients
- 45ml oil
- 30ml Margarine
- 750g Lamb knuckles
- 1 KNORR Brown Onion Gravy
- 2 Onions, finely chopped
- 2 Garlic cloves, crushed
- 3 Carrots, peeled and sliced
- 5ml Robertsons Cumin
- 5ml Robertsons Ginger
- 5ml Robertsons Coriander
- 5ml Robertsons Paprika
- 5ml Robertsons Cinnamon
- 300ml Red wine
- 450ml water
- 100g Dried apricots
Method
Step 1
Heat oil and margarine in a large heavy based frying pan.
Step 2
Place lamb knuckles in a bowl with sachet of KNORR Brown Onion Soup and toss to coat the knuckles well.
Step 3
Fry a few knuckles at a time until well browned on all sides and set aside.
Step 4
In a separate pot, fry the onion, garlic and carrots in oil until tender then add the browned lamb knuckles.
Step 5
Add the red wine to allow to simmer until the alcohol has burnt off then add water and dried apricots.
Step 6
Cover with a lid and allow to cook over a gentle heat for about 1 hour 30 minutes or until the lamb is tender and falling off the bone.
Step 7
Serve with rice or couscous tossed with freshly chopped herbs.