Lamb stew

Friday - - RECIPE CARDS -

Prep time: 15 mins Cook­ing time: 1 1/2 hours Serves 6-8 1kg lamb shanks, cut into pieces, washed and pat­ted dry Flour sea­soned with salt and pep­per, for dust­ing 5 tsp oil 2 onions, chopped 3 gar­lic cloves, crushed 3cm fresh gin­ger, grated 2 cloves 6 pi­men­tos 5cm cin­na­mon stick, bro­ken into three 100g dried apri­cots 100g sul­tanas 100g prunes 4 tbsp tomato paste 2-3 car­rots, cut into chunks 2 lemons, juice and zest of 1/2 tsp nut­meg pow­der 1 cup green peas Chopped pars­ley, to gar­nish


1 Roll pieces of meat in sea­soned flour. Heat 3 tsp oil in large wide pan and fry meat in batches un­til brown all over. Re­move from pan and set aside.

2 Add re­main­ing oil to same pan and sauté onion, gar­lic and gin­ger un­til fra­grant and soft. Add spices and stir-fry for about a minute or un­til fra­grant.

3 Re­turn meat to pan, add all dried fruit and tomato paste. Add a lit­tle hot wa­ter and re­duce heat. Cover and let it sim­mer for about an hour or un­til meat is just ten­der.

4 Add car­rots, lemon juice and zest and nut­meg. Let it cook un­til car­rots are just done. Add peas, sea­son and heat un­til warmed through. Gar­nish with pars­ley and serve with bread of your choice.

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