A sneaky way to add fruit to your diet in an aromatic, warming lamb stew
- 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
- 200g (7oz) Puy lentils
- 400ml (14fl oz) vegetable stock
- 2tsp pomegranate molasses or balsamic vinegar
- fresh thyme leaves
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.
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.
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.