Title: Diced Lamb with Apricots, Cinnamon And Coriander
Categories: Waitrose1
Yield: 4 servings

115 g Waitrose Sun Dried South
-African Apricot; (4oz)
; Halves
300 ml Boiling water; (1/2 pint)
2 md Onions; peeled and finely
; chopped
15 ml Olive oil; (1tbsp)
5 ml Each of cinnamon; ground
-coriander
; and paprika (1tsp)
5 ml Plain flour; (1tsp)
Salt and freshly ground
-black pepper
700 g Waitrose Farmhouse Lamb;
-diced (1lb 9oz)
15 ml Fresh coriander; chopped
-(1tbsp)
55 g Flaked almonds; (2oz)

Soak the apricots in the boiling water for 40 minutes.

Gently fry the onions in the olive oil for 3-4 minutes until soft but not
brown.

Mix the cinnamon, ground coriander, paprika, flour and salt and pepper in a
large bowl. Toss the diced lamb in the spices and turn until covered with
the mixture.

Place the lamb in a casserole with the apricots, water and onion, stir and
cover. Cook in a preheated oven at 180øC, 350øF, gas mark 4, for 1 hour
15 minutes until tender.

Stir in the fresh coriander, garnish with a sprinkling of almonds and serve
with rice or couscous.

Converted by MC_Buster.

NOTES : The fragrant flavours of North African cooking, where lamb and
apricot are a popular partnership, are combined in this recipe. The
sharpness of the apricots mingles appetisingly with the cinnamon-spiced
lamb and fresh coriander.

Converted by MM_Buster v2.0l.