Lamb And Apricot Stew

• 4 ripe tomatoes, blanched and peeled
• 2 tablespoons oil
• 1 green capsicum, seeded and finely chopped
• 1 large onion, finely chopped
• 2 tablespoons of fresh mint, chopped
• 1 kg lamb, cubes cut from the leg or shoulder
• 2/3 cup dried apricot
• salt & freshly ground black pepper

1. Heat half the oil in a large heavy based saucepan, add tomato capsicum, onion and mint and saute 5 minutes.
2. Remove from pan.
3. Heat the remaining oil, add the lamb pieces, stir quickly to brown on all sides.
4. Return the vegetables to the pan, add the apricots and enough water to almost cover the meat.
5. Bring to the boil, turn down the heat and cover and simmer for 1 hour.
6. After the hour, season with salt and pepper.
7. Check liquid content and add more if needed.
8. Simmer 1 hour more until lamb is very tender.
9. Serve with steamed or boiled rice, or couscous.

tomatoes, oil, green, onion, mint, lamb, dried apricot, salt

Taken from www.food.com/recipe/lamb-and-apricot-stew-67093 (may not work)