Lamb with Honey and Apricots

Name: Lamb with Honey and Apricots
Total time: 5100 s
Yield: 4 servings
Ingredients: 2 1/4 pounds leg of lamb deboned and diced; 2 13/16 tablespoons butter; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ground black pepper Freshly; 1 pinch cayenne pepper; 1 onion sliced in rings; 2 1/8 cups chicken stock; 1 bunch coriander tied with thread to resemble a bouquet garni; 6 1/4 cups dried apricots or 500 gr. fresh apricots, washed and de-stoned; 4 tablespoons honey; flaked almonds; 1 cup couscous dried; 1 cup water

La Cocina de Babel

14Ingredients

880Calories

85Minutes

Combining sweet flavors with savory flavors, this leg of lamb features honey and dried apricots. Seasoned with cayenne pepper, cinnamon, and ginger, not only is this dish sweet, but it also packs a bit of heat. Simmered on low heat with the spices for an hour, the leg of lamb becomes extremely tender and flavorful. Served with couscous, this leg of lamb channels all the flavors of North African cuisine.

Ingredients

servings:

1 kilogram leg of lamb (deboned and diced)
40 grams butter
1 teaspoon ground cinnamon
1 teaspoon ground ginger
ground black pepper (Freshly)
1 pinch cayenne pepper
1 onion (sliced in rings)
500 milliliters chicken stock
1 bunch coriander (tied with thread to resemble a bouquet garni)
250 grams dried apricots (or 500 gr. fresh apricots, washed and de-stoned)
4 tablespoons honey
flaked almonds
250 milliliters couscous (dried)
250 milliliters water

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Directions

Melt the butter in a large heavy pan.
Add the spices and fry for a few minutes. Stir continuously so as not to burn.
Add the lamb and fry gently for a few minutes until brown.
Add the onion and stock. Stir and add the coriander bunch.
Leave to cook gently on low for 1 hour.
Then add the apricots and honey, and cook for a further 15 minutes until the lamb is tender. Remove the coriander bunch.
Bring the water to a boil with a pinch of salt.
Place the couscous in a bowl and add the boiling water, cover and leave to rest for a few minutes. Break up any lumps of couscous with a fork.
Serve the couscous topped with the lamb and garnish with flaked almonds.

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