Middle Eastern Lamb and Apricots Stew

Source : Put The Cubed Eggplant Into A Colander Sprinkle With Salt And Leave For 30 Minutesheat The Oil In A Flameproof Casserole Dish Add The Onions And Garlic...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 22, 2021

Step:

  1. Put the cubed eggplant into a colander sprinkle with salt and leave for 30 minutes

  2. Heat the oil in a flameproof casserole dish, add the onions and garlic and fry for a 5 to 6 minutes until softened

  3. Stir in the ground cinnamon and cloves and fry for 1 minute

  4. Add the lamb and cook for 5 to 6 minutes stirring occasionally until well browned

  5. Rinse, drain and pat dry the eggplant, add to the pan and cook for 3 to 4 minutes, stirring well

  6. Add the tomatoes 300 mL water, apricots and the seasonings.

  7. Bring to the boil, then cover and simmer gently for about 45 minutes

  8. Stir in the chickpeas and honey and cook for a further 20 minutes, or until the lamb is tender.

  9. Serve the stew accompanied by couscous with the olive oil fried almonds and chopped parsley stirred in


Ingredients

  1. 1 large egg plant (aubergine) cubed
  2. 2 tablespoons sunflower oil
  3. 1 onion chopped
  4. 1 garlic clove crushed
  5. 1 teaspoon ground cinnamon
  6. 3 whole cloves
  7. 450 g leg of lamb cubed
  8. 400 g can of chopped tomatoes
  9. 115 g ready to eat dried apricots
  10. 115 g canned chickpeas drained
  11. 1 teaspoon clear honey
  12. to taste salt and pepper
  13. couscous to serve
  14. 2 tablespoons chopped almonds fried in a little oil
  15. chopped fresh parsley

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