Fragrant Lamb and Apricot Stew

Name: Fragrant Lamb and Apricot Stew
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Cuisine: Indian
Ingredients: 45 ml oil; 30 ml margarine; 750 g lamb knuckles; 1 Knorr brown onion gravy; 2 onions, finely chopped; 2 cloves garlic, 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

4 People
120 min.
easy

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

Ingredients

45 ml oil
30 ml margarine
750 g lamb knuckles
1 Knorr brown onion gravy
2 onions, finely chopped
2 cloves garlic, 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

Cooking Method

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 Robertsons 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.