Elizabethan lamb

Method

1. Preheat the oven to 150°C/gas 2.

2. Heat the oil in a heavy-based casserole over medium heat. Add the onion and gently fry for 5 minutes until soft.

3. Add the lamb, increase the heat to medium-high and stir until browned and sealed.

4. Stir in the garlic, ginger and spices, and cook for a further minute.

5. Pour in the wine and stock. Add the fruits and bring to the boil.

6. Place in the preheated oven and cook for 1 hour 30 minutes.

7. If the sauce is too runny at the end of cooking time, stir in the cornflour paste. Stir over medium-low heat until thickened.

8. Add the coriander just before serving.

9. Serve with plain couscous and a mixed salad.

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Ingredients

Main:

2 tbsp Olive oil
1 large onion, chopped
1kg diced lamb, (shoulder or leg)
2 tsp finely chopped garlic
2 tsp finely chopped fresh ginger root
1 tsp ground cinnamon
1 tsp freshly ground coriander
1 tsp Chilli powder
1/2 tsp ground mace
300ml dry white wine
300ml chicken stock
100g Dried apricots, chopped
50g raisins
1 tbsp cornflour
large handful fresh coriander, leaves picked and chopped

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