1 1/2 lb (675g) fillet of lamb or meat from a boned shoulder of lamb, cut into cubes.
2 tbsp (1 oz) 25 g dripping (fat from roasted meat)
2 onions, chopped
2 level tsp paprika pepper
1/4 cup (1 oz) 30 g plain flour (All purpose)
1/2 pt (300ml) water
1 beef bouillon cube (stock cube)
1 level tsp brown sugar
1 tbsp vinegar
salt and pepper
7 1/2 oz (213g) can of apricots, drained and sliced
Chopped parsley (to garnish)
2 tbsp (1 oz) 25 g dripping (fat from roasted meat)
2 onions, chopped
2 level tsp paprika pepper
1/4 cup (1 oz) 30 g plain flour (All purpose)
1/2 pt (300ml) water
1 beef bouillon cube (stock cube)
1 level tsp brown sugar
1 tbsp vinegar
salt and pepper
7 1/2 oz (213g) can of apricots, drained and sliced
Chopped parsley (to garnish)
method
1. Cut the lamb into 2 in. (5cm) cubes.
2. Place in a saucepan with the dripping and fry over moderate heat for 5 minutes.
3. Add the onions and paprika to the pan and cook for 1 minute.
4. Stir in the flour and cook for 2 minutes.
5. Add the water, crumbled bouillon cube, sugar, vinegar, salt and pepper.
6. Bring to the boil, stirring until thickened.
7. Cover with a lid or foil and simmer gently for 1 hour.
8. Add the apricots and continue cooking for a further 30 minutes or until the lamb is tender.
9. Turn into a warm serving dish and serve sprinkled with chopped parsley.
2. Place in a saucepan with the dripping and fry over moderate heat for 5 minutes.
3. Add the onions and paprika to the pan and cook for 1 minute.
4. Stir in the flour and cook for 2 minutes.
5. Add the water, crumbled bouillon cube, sugar, vinegar, salt and pepper.
6. Bring to the boil, stirring until thickened.
7. Cover with a lid or foil and simmer gently for 1 hour.
8. Add the apricots and continue cooking for a further 30 minutes or until the lamb is tender.
9. Turn into a warm serving dish and serve sprinkled with chopped parsley.
serving amount
serves 4
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