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Winter fruity lamb stew recipe

A sneaky way to add fruit to your diet in an aromatic, warming stew. As with all stews, it is much better made the day before eating.

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  • Serves 4

  • Prep time 20 mins

  • Cooking time 1 hr 15 mins

  • Total time 1 hr 35 mins

  • Skill level Easy

  • Calories 521 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 700g (1lb 9oz) lean leg of lamb, cubed 
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½tsp ground cinnamon
  • ¼tsp cayenne pepper
  • 2 red onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 Bramley apples, peeled, cored and chopped
  • 50g (2oz) dried apricots, chopped
  • 50g (2oz) dried mango
To serve
  • 200g (7oz) Puy lentils
  • 400ml (14fl oz) vegetable stock
  • 2tsp pomegranate molasses or balsamic vinegar
  • fresh thyme leaves 

Preparation

  1. In a non-stick frying pan, brown the lamb in two batches in a little olive oil. At the end of the second batch, add the ground spices and toss well. Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze, i.e. remove any residue and spices. Add to the casserole. Add a touch more olive oil and cook the onions until tender. Add the garlic and fry for a minute, then add to the meat. 

  2. Add the fruit and 600ml (1pt) water to the meat. Bring to the boil, then simmer gently, covered, until tender, around 1 hour 30 minutes.

  3. Meanwhile, cook the lentils in the stock. Once tender, stir through the pomegranate molasses and a little olive oil. Just before serving, stir some fresh thyme through the casserole and serve with the lentils.