Fruity Lamb





20 min


2 hr 20 min


Like 17


  • 2 tbsp ‏Olive oil
  • 1 ‏Onion, finely diced
  • 2 (about 150 grams) ‏Carrots, finely diced
  • 500 grams ‏Diced leg of lamb
  • 2 ‏Fat cloves garlic, crushed
  • 1/2 tsp ‏Cumin
  • 1/2 tsp ‏Ground ginger
  • 1/4 tsp ‏Saffron strands
  • 1 tsp ‏Ground cinnamon
  • 1 tbsp ‏Clear honey
  • 100 grams ‏Soft dried apricots, quartered
  • 1 ‏Low-salt vegetable stock cube
  • 1 ‏Small butternut squash, peeled, seeds removed and cut into 1 cm dice
  • ‏Steamed couscous or rice, to serve
  • ‏Chopped parsley and toasted pine nuts, to serve (optional)
  1. Pour the olive oil into a skillet and heat over medium heat. Once hot add the onion and temper until tender and soft. Mix in the carrots and leave for 3 minutes.
  2. Toss in the lamb pieces, garlic and the spices and cook until the lamb and the ingredients are cooked.
  3. Dissolve the stock cube in 500 ml boiling water and pour over the meat.
  4. Pour the honey, mix in the apricots and stir to combine well. Reduce the heat, cover and cook for a little more than 1 hour.
  5. Take out the cover and let the ingredients cook for 30 minutes more.
  6. Add the squash and cook until the lamb and the ingredients are cooked and tender for another 30 minutes.
  7. Serve hot with rice and couscous.
  8. Garnish with parsley and pine nuts.

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