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.


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

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

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

    Looks like another win for the slow cooker.

  4. Wrong camera ;o)

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