Elizabethan lamb stew


To serve

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.

  2. Heat the olive oil in a casserole dish and cook the onions for a few minutes until softened, but not coloured.

  3. Stir in the chilli, garlic, ginger and ground coriander, and cook for a further minute.

  4. Add the lamb and cook until the meat is browned.

  5. Add the apricots, raisins, wine, stock and honey. Stir well and bring to the boil.

  6. Transfer to the oven and cook for 1½ hours - alternatively you can simmer it gently on the hob for 1½ hours.

  7. Add a tablespoon of water to the cornflour to form a paste and stir this paste into the lamb.

  8. Cook for a further couple of minutes to thicken, and stir in the chopped coriander. Serve with couscous and a green salad.

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