Fruity Winter Lamb Stew

• 1 12 lbs leg of lamb, cubed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 12 teaspoon ground cinnamon
• 14 teaspoon cayenne pepper
• 2 red onions, finely sliced
• 2 garlic cloves, crushed
• 2 cooking apples, peeled, cored and chopped
• 2 ounces dried apricots, chopped
• 2 ounces dried mango
• 7 ounces puy lentils
• 1 23 cups vegetable stock
• 2 teaspoons balsamic vinegar
• fresh thyme leave

1. In a non-stick frying pan, brown the lamb in two batches in a little olive oil.
2. At the end of the second batch, add the ground spices and toss well.
3. Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze i.e.
4. remove any residue and spices to add to the casserole.
5. Add a touch more olive oil and cook the onions until tender before adding the garlic.
6. Fry for a minute, then add to the meat.
7. Add the fruit and 2 1/2 cups water to the meat.
8. Bring to the boil, then simmer gently, covered, until tender for around 1 hr 30 minutes
9. Meanwhile, cook the lentils in the stock.
10. Once tender, stir through the balsamic vinegar and a little olive oil.
11. Just before serving, stir some fresh thyme through the casserole and serve with the lentils.

lamb, ground cumin, ground coriander, ground cinnamon, cayenne pepper, red onions, garlic, cooking apples, mango, puy lentils, vegetable stock, balsamic vinegar, thyme

Taken from www.food.com/recipe/fruity-winter-lamb-stew-328095 (may not work)