The shoulder or neck fillet of our Welsh Lamb is ideal for use in this North African Casserole.
Ingredients
1 - 1.2kg of boneless shoulder of neck fillets of lamb (diced)
1 tsp Flour (seasoned)
1 tsp Oil
3 Red Onions (diced)
6 Cloves of Garlic (peeled and crushed)
1 1/2 cm Ginger (finely chopped)
1 tsp Paprika
1/2 tsp Mace
2 tsp Cumin
1 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
Pinch of Safron
2 tsp Tomato Puree
1 1/2 litres Lamb or Chicken Stock
12 Dried Apricots (diced)
- Add the diced lamb to the seasoned flour and fry in an oven proof pan until evenly browned. Remove and put aside,
- Into the same pan add the onions and the spices until the onion has well softened (add water if it becomes too dry),
- Add the garlic for just a minute or two,
- Then add the puree and stock and bring to the boil,
- Add the browned lamb, cover and place in the oven at 180°C for 1 1/2 - 2 hrs, until the lamb is tender and the sauce has reduced to a good consistency.
Serve with Cous Cous or Rice and your favourite wine!!