Lamb with Apricots & Ginger

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Diana Henry says you can use cubes of lamb leg for this recipe (don’t cut them too small) but she prefers the richness of shoulder meat.

Serves: 6

Prep Time: 5-10 minutes

Cooking Time: 2 Hrs 30 minutes

Source: Waitrose Weekend (magazine), January 9 2025.

https://www.waitrose.com/ecom/recipe/lamb-with-apricots-ginger?srsltid=AfmBOop9RbqQlATbaOXg4EVHohuASN0epvn8kHj-i_J5dH014DRT_PxL

Ingredients:

• 3 tbsp Olive Oil

• 1.2kg boned British lamb shoulder, cut into large cubes and dried with kitchen paper

• 1 large onion, roughly chopped

• 2 tsp paprika

• 1½ tsp ground ginger

• 2 cloves garlic, finely grated

• 1 tsp flour, seasoned

• 700ml lamb stock

• Good pinch saffron

• 1 bay leaf

• 2 tbsp Tomato Puree

• 215g dried apricots

• 400g can chickpeas, drained

• ½ x 25g pack coriander, leaves roughly chopped

• Squeeze of lemon juice

• 1½ tbsp toasted flaked almonds

• Couscous or bulgur wheat, to serve

Method:

1. Heat 1½ tbsp olive oil in a large flameproof casserole and brown the lamb in batches so it takes on a good colour. Season and transfer each batch to a bowl. Add the remaining oil to the pan and fry the onion until golden.

2. Add the remaning ingredients, except the apricots, chickpeas and coriander, then return the meat to the pan with any juices and season. Bring to the boil, turn the heat right down and cover, with the lid left slightly ajar

3. Cook for 1 hours 30 minutes to 2 hours until tender, ensuring the braise stays moist but not soupy. Add the apricots, cook for 15 minutes more, then add the chickpeas and heat until piping hot.

4. Stir in the coriander, add a squeeze of lemon juice, scatter on the almonds and serve with couscous or bulgur wheat.

Cook’s tip

To make this ahead, cool the lamb at the end of step 3, then chill for up to 3 days. Reheat gently, then finish with the coriander, lemon and almonds.