Spiced lamb and fruit casserole

Ideas
6 servings Prep: 20 mins, Cooking: 2 hrs
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Lamb

By Food24 November 03 2009
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Ingredients (19)

125.00 g apricots — dried, chopped
50.00 g raisins
100.00 ml sherry — dry
1.00 kg lamb — shoulder, cubed
2.00 oranges — zest and juice
4.00 garlic — cloves, crushed
75.00 ml oil
2.00 onions — medium, chopped
3.00 ml turmeric
15.00 ml coriander — ground
10.00 ml cumin — ground
5.00 ml paprika
50.00 g pine nuts — (or slivered almonds)
30.00 ml flour
300.00 ml wine — red
150.00 ml stock — beef
400.00 g tomatoes — chopped
20.00 olives — black, pitted and halved
20.00 ml lemon juice
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Method:

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.



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