Lamb and Apricot Casserole


Photo: flickr user The Gifted Photographer
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Ingredients

500 grams Neck fillet of lamb
1 lrg Onion
3 Cloves garlic
Vegetable oil
4 tablespoons Flour
2 tablespoons Paprika
1 Red chilli
200 grams Dried apricots, under boiling water
1 teaspoon Whole fenugreek
1 pch Saffron
16 ounces fl stock

Preparation

1
Clean fillets and chop tomatoes, onion and garlic. Dust with flour and brown. Remove to casserole. Deglaze with water and fry onions, garlic and cumin together. Add tomatoes and chilli.
2
Combine and pour over the lamb. Push apricots into casserole, cover and put into oven. Wash and soak rice.
3
Fry onion and rice. Add cinnamon sticks and water. Cook. Make salad from scratch or use pre-prepared. Serve.

Tools

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Tags:

ethnic
meat
foreign

Yield:

1.0 servings

Added:

Monday, May 10, 2010 - 3:12am

Creator:

Anonymous

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