1 1/3 cup (250 g) dried apricots
5 tbsps vegetable oil
1 medium-sized onion, finely sliced
1 kg (2.2 lb) boned lean lamb, cubed
1/4 tsp ground cinnamon
2 tbsp spoons lemon juice
450 ml hot water
1 - 2 tsps sugar
50 g toasted pine kernels (optional)
5 tbsps vegetable oil
1 medium-sized onion, finely sliced
1 kg (2.2 lb) boned lean lamb, cubed
1/4 tsp ground cinnamon
2 tbsp spoons lemon juice
450 ml hot water
1 - 2 tsps sugar
50 g toasted pine kernels (optional)
accompaniments
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method
1. Heat the oil and brown the onion lightly.
2. Add the lamb and fry gently until evenly browned.
3. Drain off excess fat.
4. Add the cinnamon, lemon juice and hot water to just cover the meat, cover the pan and cook for about 40 minutes.
5. Add the sugar and the apricots and cook for another 30 minutes.
6. Sprinkle with the toasted pine kernels if using them and serve with plain rice.
2. Add the lamb and fry gently until evenly browned.
3. Drain off excess fat.
4. Add the cinnamon, lemon juice and hot water to just cover the meat, cover the pan and cook for about 40 minutes.
5. Add the sugar and the apricots and cook for another 30 minutes.
6. Sprinkle with the toasted pine kernels if using them and serve with plain rice.
serving amount
serves 4
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