Title: Lamb And Apricot Casserole
Categories: Ross's, Foreign, Assignment
Yield: 1 servings

500 g Neck fillet of lamb
1 lg Onion
3 Cloves garlic
Vegetable oil
4 tb Flour
2 tb Paprika
1 Red chilli
200 g Dried apricots; under
-boiling water
1 ts Whole fenugreek
1 pn Saffron
16 Floz stock

Clean fillets and chop tomatoes, onion and garlic. Dust with flour and
brown. Remove to casserole. Deglaze with water and fry onions, garlic and
cumin together. Add tomatoes and chilli.

Combine and pour over the lamb. Push apricots into casserole, cover and put
into oven. Wash and soak rice.

Fry onion and rice. Add cinnamon sticks and water. Cook. Make salad from
scratch or use pre-prepared. Serve.

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