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Ingredients
- 250 gm Dry apricots, (8oz)
- 5 Tbsp. Vegetable oil
- 1 med -sized onion, finely sliced
- 1 kg Boned lean lamb, cubed (2lb)
- 3/4 tsp Grnd cinnamon
- 2 Tbsp. Lemon juice
- 450 ml Warm water, ( 3/4 pint)
- 1 tsp Sugar, (1 to 2)
- 50 gm Toasted pine kernels, (optional) (2oz)
Directions
- Heat the oil and brown the onion lightly. Add in the lamb and fry gently till proportionately browned. Drain off excess fat.
- Add in the cinnamon, lemon juice and warm water to just cover the meat, cover the pan and cook for about 40 min.
- Add in the sugar and the apricots and cook for another 30 min.
- Sprinkle with the toasted pine kernels if using them and serve with plain rice.
- If you want to make this with fresh fruit, substitute the apricots with 750g (1 1/2 lb) pears, quinces or possibly a good eating apple such as Cox''s. The fruit shouldn't be too ripe. Peel, core and slice it thickly. Add in quinces to the meat and cook for 40 min; add in apples and pears for the last 10 min of the cooking time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 647 | |
| Calories from Fat 472 | 73% |
| Total Fat 52.69g | 66% |
| Saturated Fat 16.62g | 66% |
| Trans Fat 0.44g | |
| Cholesterol 133mg | 44% |
| Sodium 117mg | 5% |
| Potassium 616mg | 18% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.61g | 4% |
| Protein 34.19g | 55% |
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