Lamb, Apricot and Prune Stew (serves 4)
Why on earth would I make a stew in August? It’s just that I had an idea and had to act on it (dog likes it as she has just licked my plate clean!). Had stewing lamb in freezer and thought that it might be nice with dried apricots and prunes and then I flung in a can of Great Northern Beans (small white beans). In other cuisines (Moroccan – tagine) lamb is combined with fruit and in the UK roast lamb is served with red currant jelly, so it goes well with sweet flavors. After bringing all the ingredients to a boil in a cast iron casserole dish, I placed it in the oven for 3 hours at a low heat. Then I brought it out and brought it back to boil to reduce the liquid a bit. And then I added 2 tbsp. of red pepper jelly (easily available in supermarkets in the US, not sure about elsewhere but red currant jelly could be a substitute and almost 1 tbsp. Dijon mustard and added it to the sauce. Mashed/baked sweet potato would complete the meal.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 large onion – chopped
2 large cloves of garlic – finely chopped
1 1/4 pounds of stewing lamb cut into cubes
3 cups veg. broth/stock
1 x 15.8 oz can of reduced sodium Great Northern Beans
8 x prunes – roughly chopped
10 x dried apricots – roughly chopped (managed to find some with no preservatives)
2 tbsp. red pepper jelly
Just less than 1 tbsp. Dijon mustard
Heat 1 tbsp. seasoned olive oil in cast iron casserole dish and when sizzling add onion and garlic and cook until a little browned.
Remove from pan and place aside.
Heat the other 1 tbsp. of olive oil and when sizzling add lamb and sear on all sides.
Add veg. broth, prunes and apricots.
Bring to boil, then place in low oven for 3 hours.
Remove from oven, place on cooker, bring to boil and reduce liquid for about 5 minutes or so.
Add red pepper jelly and Dijon mustard and stir well.