Apricot And Lamb Casserole Recipe

• 250 gm Dry apricots, (8oz)
• 5 Tbsp. Vegetable oil
• 1 med -sized onion, finely sliced
• 1 kg Boned lean lamb, cubed (2lb)
• 3/4 tsp Grnd cinnamon
• 2 Tbsp. Lemon juice
• 450 ml Warm water, ( 3/4 pint)
• 1 tsp Sugar, (1 to 2)
• 50 gm Toasted pine kernels, (optional) (2oz)

1. Heat the oil and brown the onion lightly.
2. Add in the lamb and fry gently till proportionately browned.
3. Drain off excess fat.
4. Add in the cinnamon, lemon juice and warm water to just cover the meat, cover the pan and cook for about 40 min.
5. Add in the sugar and the apricots and cook for another 30 min.
6. Sprinkle with the toasted pine kernels if using them and serve with plain rice.
7. If you want to make this with fresh fruit, substitute the apricots with 750g (1 1/2 lb) pears, quinces or possibly a good eating apple such as Cox''s.
8. The fruit shouldn't be too ripe.
9. Peel, core and slice it thickly.
10. Add in quinces to the meat and cook for 40 min; add in apples and pears for the last 10 min of the cooking time.

apricots, vegetable oil, onion, lean lamb, cinnamon, lemon juice, water, sugar, pine kernels

Taken from cookeatshare.com/recipes/apricot-and-lamb-casserole-68548 (may not work)