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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.

Preparation time


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

Preparation 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.


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