Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 120 minutes
Ingredients (for 6 people) :
-1 tsp ground cinnamonMethod: Pre-heat the oven to 180°C/350°F/Gas Mark 5. Heat the oil in a flameproof casserole or a traditional tagine pot, fry the meat in batches until it colours then set aside.
-4 tbsp olive oil
-250g Rachel’s greek style honey yogurt
-1.5kg boneless lamb shoulder or diced leg
-1 large onion, chopped
-flaked toasted almonds
-2 garlic cloves, chopped
-1 cinnamon stick
-3 sweet potatoes, peeled and cut into chunks
-1tsp ground cumin
-150g apricots, ready to eat, chopped
-500ml lamb stock
-1 tsp ground coriander
With the remaining oil fry the onion and garlic over a low heat until softened. Add the spices. Return the lamb to the casserole. Add the stock and passata and simmer.
Place the casserole in the oven to cook for approx 1 hour, check at regular intervals to ensure that the casserole does not dry out and add more stock or passata as required.
Add the sweet potato and apricots and return to the oven for another 30 minutes - 1 hour.
To serve spoon over the yogurt, chopped parsley and flaked almonds, and add couscous or rice for a complete meal.
Tip: This recipe is even more delicious made the day before you plan on serving it, as the ingredients mingle and the flavours really develop.