Spiced lamb and fruit casserole


Ingredients 19
Servings 6
Time 20 minutes

Ingredients

  • 125
    g
    dried apricots, roughly chopped
  • 50
    g
    raisins
  • 100
    ml
    dry sherry
  • 1
    kg
    boned shoulder lamb, cubed
  • 2
    oranges, rind and juice
  • 4
    cloves of garlic, crushed
  • 75
    ml
    oil
  • 2
    medium onions, chopped
  • 3
    ml
    turmeric
  • 15
    ml
    ground coriander
  • 10
    ml
    ground cumin
  • 5
    ml
    paprika
  • 50
    g
    pine nuts (or slivered almonds)
  • 30
    ml
    flour
  • 300
    ml
    red wine
  • 150
    ml
    beef stock
  • 400
    g
    chopped tomatoes
  • 20
    pitted black olives, halved
  • 20
    ml
    lemon juice
 

Method

1 1/2 hours
 
Preheat the oven to 180 ºC. Soak the dried fruit in the sherry. Place the lamb in a non-metallic dish with the orange rind and juice, and garlic. Season to taste with salt and freshly ground black pepper. Cover and marinate for at least 2 hours. Drain the meat and reserve the marinade. Heat 45 ml oil in a large ovenproof casserole or saucepan. Brown meat in batches, remove with a slotted spoon and drain on kitchen paper. Add remaining oil to the casserole and cook onion for 4 to 5 minutes over a low heat until beginning to soften. Add spices and pine nuts and cook for 2 minutes. Stir in flour. Add the fruit, sherry, reserved marinade, wine, stock and tomatoes. Season well. Return the meat to the casserole and bring to the boil. Cover and place casserole in the preheated oven and cook for 1 hour. Add the olives and lemon juice and adjust seasoning, to taste. Return to the oven for 15 minutes or until meat is tender.
 

Read more on: bake  |  lamb
 

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