LAMB-AND-APRICOT STEW
This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This stew is just as tasty with beef or skinless chicken thighs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large heavy pot, heat oil over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes. With a slotted spoon, transfer lamb to a plate. Add onion and garlic and cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes.
- Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds. (To store, refrigerate in an airtight container, up to 3 days.)
Nutrition Facts : Calories 368 g, Fat 13 g, Fiber 3 g, Protein 40 g, SaturatedFat 4 g
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
APRICOT GLAZED LAMB
Steps:
- Preheat the oven to 425 degrees F.
- Rub the rack of lamb, outside portion, with salt and pepper. Next place skillet over Heat and add 2 tablespoons of the oil to a skillet. Place the rack fat side down and sear until the meat is nicely browned. Remove to a plate.
- For the apricot glaze, add the apricot preserves, mustard and the water to a small saucepan and stir over low heat until the mixture is combined. Brush the glaze over the seared rack of lamb. Combine the panko bread crumbs and the fresh herbs in a small bowl until thoroughly mixed. Add 3 teaspoons of oil to the crumbs, to moisten. Cover the lamb rack with the crumb mixture and pat to make the crumbs adhere. Place the rack back in the skillet and roast in the oven for 15 minutes. Let the lamb rack rest for 10 minutes before serving.
MOROCCAN CRUSTED LAMB RACKS WITH GRILLED APRICOTS
Steps:
- In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt.
- Preheat oven to 375 degrees.
- In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
- Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
- Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
- For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
- Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.
MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS
Provided by Food Network
Categories main-dish
Time 12h10m
Yield 4 to 6 servings
Number Of Ingredients 42
Steps:
- Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
- Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
- Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
- Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
- Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
- Preheat oven to 425 degrees F.
- Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
- Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
- Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
- In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
- Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
- Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
- Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.
GRILLED LAMB SANDWICHES WITH APRICOT AND JALAPENO RELISH
I love fruit with lamb, whether it is roasted grapes and figs in the fall, dried fruits in the winter or stone fruits in the spring and summer. The sweetness with the savory herbs is always a hit. My mom always served mint jelly with lamb when I was growing up. Adding fresh mint and honey into the mix is a throwback to those mint jelly days of my childhood. I encourage you to find a honey from your local area. Honey is a natural remedy for fighting hay fever or allergies. When you're out on a picnic, honey can help keep sensitivities at a minimum.
Provided by Food Network
Time 2h45m
Yield 6 to 8 sandwiches
Number Of Ingredients 26
Steps:
- Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
- Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
- For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
- Remove the lamb from the marinade and let come to room temperature before cooking.
- Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
- Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
- You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
- Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
- Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.
APRICOT AND LAMB STEW
Great dish for a cold day!! The flavour can be changed to suit your own tastes by varying the amount of the spices!
Provided by Angela Sara
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil and butter and brown meat cubes.
- Add onion, garlic and cinnamon and stir fry continuously.
- Add curry powder and turmeric and stir fry for 2 minutes.
- Season with salt and pepper.
- Add bay leaf, meat stock, jam and lemon juice.
- Reduce heat, cover and simmer until the meat is tender (about 1 hour).
- Add apricots and simmer for about 15 minutes.
- Remove bay leaf and serve with rice.
Nutrition Facts : Calories 1149, Fat 77.5, SaturatedFat 32.6, Cholesterol 321.2, Sodium 1110.9, Carbohydrate 29.6, Fiber 3.8, Sugar 20.9, Protein 81
LAMB TAGINE WITH CHICKPEAS AND APRICOTS
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron.
Provided by Bon Appétit Test Kitchen
Categories Lamb Dinner Apricot Spice Chickpea Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
- Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
- Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
- Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
- Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.
ROAST LAMB STUFFED WITH APRICOT & MINT
Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas
Provided by Aidan McGee
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 11
Steps:
- Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
- Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
- Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
- Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.
Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1 milligram of sodium
APRICOT MUSTARD GLAZED LEG OF LAMB
Make and share this Apricot Mustard Glazed Leg Of Lamb recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 41m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- The crisp coating keeps the lamb succulent and juicy.
- Bake 10 minutes longer for medium-done.
- If you use frozen lamb, defrost in the refrigerator overnight.
- Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
- Reserve 2 tbsps.
- of marinade for sauce.
- Brush remainder all over lamb.
- Season well with salt and pepper.
- Marinate for 30 minutes.
- Broil lamb for 3 minutes per side.
- Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink.
- Remove from oven and let rest on a serving dish for 10 minutes.
- Pour off any fat in pan.
- Add red wine to pan and reduce to 1 tbsp.
- Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
- Bring to boil and hoil for 2 minutes.
- Slice lamb in thin slices against the grain.
- Serve with some sauce poured over.
Nutrition Facts : Calories 563.4, Fat 35.8, SaturatedFat 13.9, Cholesterol 152, Sodium 664.7, Carbohydrate 11.4, Fiber 0.2, Sugar 6.9, Protein 43.5
LAMB AND APRICOT STEW
Make and share this Lamb and Apricot Stew recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat half the oil in a large heavy based saucepan, add tomato capsicum, onion and mint and saute 5 minutes.
- Remove from pan.
- Heat the remaining oil, add the lamb pieces, stir quickly to brown on all sides.
- Return the vegetables to the pan, add the apricots and enough water to almost cover the meat.
- Bring to the boil, turn down the heat and cover and simmer for 1 hour.
- After the hour, season with salt and pepper.
- Check liquid content and add more if needed.
- Simmer 1 hour more until lamb is very tender.
- Serve with steamed or boiled rice, or couscous.
APRICOT SAUCE FOR LAMB
I have posted this in response to a recipe request for lamb leftovers. This sauce is quick and easy to make and is great with leftovers.
Provided by Stacey Sweet
Categories Fruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- ddrain can of apricots, reserving juice.
- chopp apricots coarsely, place in a medium saute pan.
- blend the reserved apricot juice with the arrowroot powder and mustard, stir well.
- pour apricot mixture over apricots, add lemon juice and honey, mix well.
- cook on low heat stirring constanly until the sauce thickens and clears.
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
APRICOT LAMB CHOPS
My sweet and savory chops are a speedy one-skillet entree. On evening my husband, Teddy, comes home late from selling farm equipment, I can hurry them right to the table.-Aleta Beane, Benton, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle lamb chops with salt and garlic powder. Rub each side of chops with Dijon-mayonnaise blend and sprinkle with brown sugar. in a large nonstick skillet coated with cooking spray, brown chops on both sides over medium-high heat., Add apricot nectar and mint. Reduce heat; cover and simmer for 12-15 minutes. Add apricots. Simmer, uncovered, 5 minutes longer or until meat reaches desired doneness and sauce is slightly thickened. Serve sauce over lamb.
Nutrition Facts :
APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB
Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h30m
Yield 8
Number Of Ingredients 9
Steps:
- Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
- Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
- Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
- Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
- Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.
Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
HERB-CRUSTED GRILLED LAMB WITH APRICOT RELISH
Categories Lamb Apricot Mint Rosemary Bell Pepper Summer Grill/Barbecue Shallot Oregano Gourmet
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Prepare lamb:
- Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
- Make relish:
- Stir together all relish ingredients and season with pepper.
- To cook lamb using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135°F for medium-rare, 12 to 15 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
- To cook lamb using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135°F for medium-rare, 15 to 20 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
- Serve lamb:
- Thinly slice lamb across the grain and serve with relish.
CROCK POT APRICOT LAMB
Nice quick meal for two in the crock pot, although can be scaled up easily. Serve with seasonal vegetables or a salad.
Provided by Peter J
Categories Lamb/Sheep
Time 6h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat crock pot with olive oil, or use olive oil spray to prevent sticking.
- Dissolve chicken stock cube in hot water in a bowl.
- Add apricot nectar, orange juice, orange zest, star anise and pepper to bowl and mix well.
- Place lamb in crock pot and cover with mixture.
- Cook for 5-6 hours on low.
- Near end of cooking remove lid, sprinkle flour into sauce and mix well for a few minutes until thickened.
Nutrition Facts : Calories 847.5, Fat 59, SaturatedFat 24.4, Cholesterol 180.3, Sodium 728.4, Carbohydrate 34.1, Fiber 4.5, Sugar 17.3, Protein 44.5
LAMB, SQUASH & APRICOT TAGINE
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
Provided by Good Food team
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
- Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
- Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
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- In a medium saucepan, combine the jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper. Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.
- 2. Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
- In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
- Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours.
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