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Lamb Stew with dried Apricots and Prunes Sweet rich and flavorful! ~about 3 lb boneless lamb (use leftover if the roast was bone-in. Then add it towards the end of process.)
If using boneless then season with salt and pepper. Saute until nice dark crust forms. Remove to a plate if everything doesn't fit nicely in the pot. Saute in: onions Whisk in: 1/4 c white flour cook until fragrant Add in and saute very briefly: garlic 2 t cumin 2 t coriander 1 t cinnamon 1/2 t ground ginger Add in: 2 c chicken broth (or lamb if I have it) Add the meat, if you removed it. Bring to a simmer. Simmer a little while until flavors are just what you want. Stir in: juice of 2 oranges along with their zest 12 oz chopped dried apricots 12 oz chopped dried prunes Serve with fresh cilantro if you have it.
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