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Lamb, apricot & spinach stew with minted yogurt
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750g lamb neck fillet, cut into cubes
1 tbsp olive oil
1 large red onion, finely sliced
2 cloves garlic, finely chopped
Small knob of fresh ginger peeled and finely grated
1 tsp baharat spice blend or ras el hanout
700ml lamb stock, hot
1 cinnamon stick
100g dried apricots, chopped
400g can chickpeas, drained
150g baby spinach leaves
4 tbsp natural yogurt
½ x 25g pack mint leaves, chopped
Toasted pine nuts, to serve (optional)
1. Season the lamb. Heat the oil in a large, nonstick, flameproof pan over a high heat. Add the lamb and fry, in batches, for 4-5 minutes until golden brown. Remove to a plate with a slotted spoon.
2. Add the onion, season and fry over a medium heat until softened. Add the garlic, ginger and baharat spice and fry for 2-3 minutes.
3. Return the lamb to the pan, add 400ml of the stock and the cinnamon stick. Stir well, bring to the boil, cover and simmer, stirring frequently to stop it sticking, for 45 minutes. Add the rest of the stock, the apricots and chickpeas and cook for another 15 minutes, uncovered, or until the lamb is tender.
4. Stir in the spinach for 1 minute until wilted. Divide the stew among 4 plates. Mix together the yogurt and mint, add a dollop to each serving and scatter with pine nuts if using.
Typical values per serving:
This recipe was first published in January 2020.