Fragrant Lamb and Apricot Stew 

	    
              
  • 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
  1. Heat oil and margarine in a large heavy based frying pan.

  2. Place lamb knuckles in a bowl with sachet of KNORR Brown Onion Gravy and toss to coat the knuckles well.

  3. Fry a few knuckles at a time until well browned on all sides and set aside.

  4. In a separate pot fry the onion, garlic and carrots in oil until tender then add the browned lamb knuckles.

  5. Add all the Robertsons spices and allow to fry for a few minutes to release the aroma.

  6. Add the red wine and allow to simmer until the alcohol has burnt off then add the water and dried apricots.

  7. 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.

  8. Serve with rice or cous cous tossed with freshly chopped herbs.

  • Nut Free
  • Dairy Free
  • Gluten Free

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