Braised Lamb with Apricots Recipe |
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You will need :- 1 shoulder of lamb, boned and rolled 2 large onions, peeled 1 oz. butter or margarine 2 large carrots, peeled 2 sticks celery, washed 1 chicken stock cube 1 2¼ oz. can tomato puree 12 dried apricots 1 heaped tablespoon flour 1 level teaspoon paprika 1 level teaspoon salt
Preparation Time:- 10 minutes
Cooking Time:- 1 hour 30 minutes
Ask the butcher to bone the joint, roll and tie with string. Mix salt, paprika and flour together, and dust the joint with it. Cube the onions, slice the carrots and celery in rings.
Melt the fat in a casserole. First brown the onions, celery and carrots and then the joint in. Sprinkle in the rest of the seasoned flour, stir, add the tomato puree and apricots. Dissolve the stock cube in ½ pint boiling water. Pour over the casserole. Cover and simmer gently for 1½ hours.
Serve with fluffy boiled rice, well buttered (see Quick Tip, Curried Lamb recipe). Serves 4-6.
Quick Tip
To transform boiled rice into Fried Rice: heat a tablespoon of cooking oil, stir in about 6 oz. cooked rice, breaking up with a fork. When hot stir in ½ teaspoon soy sauce, 2 chopped spring onions and 1 beaten egg. Cook, stirring, until egg is set.
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