The recipe above is from The New Penguin Cookery Book by Jill Norman; click the link to go to amazon.co.uk where you can buy this book. |
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Lamb with Pumpkin, Prunes
and Apricots
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| lamb
with pumpkin, prunes & apricots |
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| Serves 6 | ||
| 150g dried
apricots 150g prunes 50ml sunflower oil 800g leg or shoulder of lamb, cubed 2 onions, peeled and chopped 1 tsp allspice Salt and freshly ground pepper 750g pumpkin, peeled, seeded and cubed 4 tbsp chopped dill 4 tbs chopped mint |
The people of the
Caucasus have a rich tradition of lamb stews with fruit and
vegetables. Herbs play a more important part in the flavouring of
than spices.
Soak the apricots and prunes for 3-4 hours unless you are using ready-to-eat fruit. Stone the prunes. Heat the oil in a large pan and sauté the lamb and onion until the lamb is browned on all sides. Sprinkle over the allspice, salt and pepper. Pour in enough water just to cover the lamb, cover the pan and simmer over low heat for 45 minutes. Taste to see if the lamb is getting tender. If it isn't, let it simmer longer |
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| Add the pumpkin and the fruit. Cover the pan and simmer for a further 30-40 minutes. Check the seasoning, stir in the herbs and serve. | ||
The recipe above is from The New Penguin Cookery Book by Jill Norman; click the link to go to amazon.co.uk where you can buy this book. |
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