Winter Fruity Lamb Stew Recipe

What’s more warming on a winter’s evening then a lovely stew? This lamb recipe is bursting with flavours that will really warm you up when the weather is frightful.

With plenty of spice and also a lovely fruity element to this dish thanks to the dried apricots and mango, there’s a real mix of textures in this dish you’ll want to make again and again.

HOW TO MAKE WINTER FRUITY LAMB STEW

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

Method

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.