Persian Lamb Stew

Serves 2

Bit tangy

  • 1 tbsp oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • Pinch of chilli flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp coriander
  • Pinch of cinnamon
  • 300g lamb, diced
  • 1 tbsp tomato purée
  • 350ml beef stock
  • 50g canned apricots, chopped
  • Rice to serve

Heat the oil and fry the onion until soft. Add the lamb and cook until brown all over. Add the garlic and spices and cook for a further minute. Stir in the purée and stock, bring to the boil and then simmer, covered, for half an hour. Add the apricots 5 minutes before the end.

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