Elizabethan Lamb

Elizabeth Guy's Elizabethan recipe for spicy lamb cooked with dried fruits is excellent served North African-style with couscous and salad
Elizabethan Lamb
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

Main:

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 kg diced lamb, (shoulder or leg)
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 1 tsp ground cinnamon
  • 1 tsp freshly ground coriander
  • 1 tsp chilli powder
  • 1/2 tsp ground mace
  • 300 ml dry white wine
  • 300 ml chicken stock
  • 100 g dried apricots, chopped
  • 50 g raisins
  • 1 tbsp cornflour
  • large handful fresh coriander, leaves picked and chopped

Method

1. Preheat the oven to 150°C/gas 2.

2. Heat the oil in a heavy-based casserole over medium heat. Add the onion and gently fry for 5 minutes until soft.

3. Add the lamb, increase the heat to medium-high and stir until browned and sealed.

4. Stir in the garlic, ginger and spices, and cook for a further minute.

5. Pour in the wine and stock. Add the fruits and bring to the boil.

6. Place in the preheated oven and cook for 1 hour 30 minutes.

7. If the sauce is too runny at the end of cooking time, stir in the cornflour paste. Stir over medium-low heat until thickened.

8. Add the coriander just before serving.

9. Serve with plain couscous and a mixed salad.

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