Fragrant Lamb and Apricot Stew

Fragrant Lamb and Apricot Stew

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The rich lamb and sweet apricots make a perfect combination and together with warming winter spices makes a mouth watering dish.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time105 minutes


  • 45 ml oil
  • 30 ml Margarine
  • 750 g Lamb knuckles
  • 1 KNORR Brown Onion Gravy
  • 2 Onions, finely chopped
  • 2 Garlic cloves, crushed
  • 3 Carrots, peeled and sliced
  • 5 ml Robertsons Cumin
  • 5 ml Robertsons Ginger
  • 5 ml Robertsons Coriander
  • 5 ml Robertsons Paprika
  • 5 ml Robertsons Cinnamon
  • 300 ml Red wine
  • 450 ml water
  • 100 g Dried apricots


  • Heat oil and margarine in a large heavy based frying pan.
  • Place lamb knuckles in a bowl with sachet of KNORR Brown Onion Gravy and toss to coat the knuckles well.
  • Fry a few knuckles at a time until well browned on all sides and set aside.
  • In a separate pot fry the onion, garlic and carrots in oil until tender then add the browned lamb knuckles.
  • Add all the spices and allow to fry for a few minutes to release the aroma.
  • Add the red wine and allow to simmer until the alcohol has burnt off then add the water and dried apricots.
  • Cover with a lid and allow to cook over a gentle heat for about 1 hour 30 minutes or until the lamb is tender and falling off the bone.
  • Serve with rice or cous cous tossed with freshly chopped herbs.