Moroccan apricot lamb

Moroccan apricot lamb

I bought some lamb neck from some of the quality lamb suppliers at the farmers market a few weeks ago. It’s been in the freezer in the interim, but I wanted to make it into a slow cooked Moroccan dish flavoured with apricots. It came out pretty well actually. I’d suggest serving it with couscous with fresh parsley; green beans and toasted almonds; tumeric sauteed cauliflower.

Serves 6

1 kg lamb neck pieces
12   dried apricot halves
1   spanish onion, cut into wedges
1 clove garlic, crushed
1/2 teaspoon celery seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin
1/2 teaspoon fennel seeds
1 teaspoon chilli flakes
1 teaspoon sweet paprika
1 teaspoon honey

Brown the lamb in a little olive oil. Transfer to a medium sized saucepan. Rinse frying pan. Pound the spices in a mortar and pestle to crack open the seeds. Add a little more olive oil and gently fry onion, garlic and spices. Cook till onions are soft and spices are fragrant. Transfer to saucepan with the lamb. Deglaze the frying pan with verjuice. Add verjuice to lamb. Add all other ingredients to the saucepan with 2-3 cups of water. Simmer on a low heat for several hours or until meat starts falling apart. Serve with couscous.

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