Tuesday 19 October 2010

Lamb with apricots, lemon and cinnamon

This recipe was in the previous post, but now that I've tasted it I think it deserves to be properly presented.  It's really rather good:-

Lamb with apricots, lemon and cinnamon (serves 4; about 300kcals each, 25g protein, 21g carb, 13.5g fat):-
  • 400-450g lamb neck fillet (cubed)
  • 6-8 dried apricots (cut in half)
  • 2 carrots (thickly sliced)
  • 1 parsnip (thickly sliced/roughly cubed)
  • 2 medium onions (chopped roughly)
  • 3 large cloves garlic (sliced thickly)
  • 2 stock cubes
  • the peel of most of 1 lemon (use a veg peeler to get wide strips)
  • 1 cinnamon stick (snapped in half)
  • 1 flat tbsp plain flour
  • 600ml water
Prepare the ingredients as above, dump it all into a slow cooker.  Cook for at least 3 hours.  Fish out the bits of cinnamon stick before serving with couscous.

5 comments:

  1. If I could find the charger for my camera battery... wish I knew what I'd done with it :o/

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  2. .... took me at least 6 months to find my battery charger!! I'll be adding that to my menu next week for sure.

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  3. Bring your camera and use my charger at the weekend.

    Looks like another win for the slow cooker.

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  4. Wrong camera ;o)

    I guess I could be less lazy and use the DSLR...

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