I'd like to pass on a recipe I tried last week-end when we had friends over for dinner. It was a great success, didn't keep me in the kitchen forever while everybody else was having fun and the (very few) leftovers were delicious.
[/u]Lamb with apricots and prunes
You'll need:
4lbs of shoulder or leg of lamb, deboned
1 cup chopped coriander
1 cup chopped flat-leaf parsley
2 sticks of cinnamon (no powder, it'll ruin the colour)
1/2 tbsp saffron
1tbsp turmeric
salt & pepper
1/2 stick butter
3tbsp vegetable oil
1 packet prunes
1 packet dried apricots
1 stick of cinnamon
2tbsp orange blossom water
1/2 cup sugar
Soak the apricots in warm water.
Mix the oil and butter into a pot. When hot add the three spices and fry for about 2 minutes. Add the lamb, pressing it down so it's nicely coated.
Roast in pot for about 10 minutes. Add water half way up the meat.
Cook for 30m turning the meat over once. Add the parsley and coriander.
Cook for another 30m, turning the meat over once after 15m.
In a smaller pot, pour about 3 cups of water. Add the sugar, cinnamon and orange blossom water. Bring to boil. Add the prunes and simmer for about 10 to 15 m.
When the meat is cooked (you can cook it earlier during the day and leave it in the pot until you get to last phase), remove it from the pot, place it in an oven-proof dish and roast it in a hot oven until the outside of the meat becomes crispy.
Strain the prunes. Slightly sauté the apricots in butter. Strain the meat sauce. Put back into pot and whip in a little butter.
Serve the meat with the fruit around it and the sauce in a separate dish.
This dish is really full of flavour and the meat is so tender you can cut it with your fork.
Bon appétit, mes amis!
[/u]Lamb with apricots and prunes
You'll need:
4lbs of shoulder or leg of lamb, deboned
1 cup chopped coriander
1 cup chopped flat-leaf parsley
2 sticks of cinnamon (no powder, it'll ruin the colour)
1/2 tbsp saffron
1tbsp turmeric
salt & pepper
1/2 stick butter
3tbsp vegetable oil
1 packet prunes
1 packet dried apricots
1 stick of cinnamon
2tbsp orange blossom water
1/2 cup sugar
Soak the apricots in warm water.
Mix the oil and butter into a pot. When hot add the three spices and fry for about 2 minutes. Add the lamb, pressing it down so it's nicely coated.
Roast in pot for about 10 minutes. Add water half way up the meat.
Cook for 30m turning the meat over once. Add the parsley and coriander.
Cook for another 30m, turning the meat over once after 15m.
In a smaller pot, pour about 3 cups of water. Add the sugar, cinnamon and orange blossom water. Bring to boil. Add the prunes and simmer for about 10 to 15 m.
When the meat is cooked (you can cook it earlier during the day and leave it in the pot until you get to last phase), remove it from the pot, place it in an oven-proof dish and roast it in a hot oven until the outside of the meat becomes crispy.
Strain the prunes. Slightly sauté the apricots in butter. Strain the meat sauce. Put back into pot and whip in a little butter.
Serve the meat with the fruit around it and the sauce in a separate dish.
This dish is really full of flavour and the meat is so tender you can cut it with your fork.
Bon appétit, mes amis!
