Quick spiced lamb with apricots

Ingredients

250g lamb neck fillets
1 small onion, chopped
1 tsp ground allspice
2 tbsp vegetable oil
200g can chopped tomatoes
150ml hot chicken stock
75g dried ready-to-eat apricots
2 tbsp toasted flaked almonds

Ingredients

250g lamb neck fillets
1 small onion, chopped
1 tsp ground allspice
2 tbsp vegetable oil
200g can chopped tomatoes
150ml hot chicken stock
75g dried ready-to-eat apricots
2 tbsp toasted flaked almonds

Method

Cut lamb into chunks and put into a bowl. Add onion, ground allspice and vegetable oil. Season and mix together.
Heat a large frying pan. When hot, add the lamb mixture and cook for 5 minutes to brown the meat and soften the onion. Stir in chopped tomatoes, hot chicken stock and dried apricots. Bring to the boil, then simmer for 10 minutes, until the lamb is cooked through and the sauce has thickened.
Season to taste, divide between 2 plates and scatter each with some toasted flaked almonds.

Method

Cut lamb into chunks and put into a bowl. Add onion, ground allspice and vegetable oil. Season and mix together.
Heat a large frying pan. When hot, add the lamb mixture and cook for 5 minutes to brown the meat and soften the onion. Stir in chopped tomatoes, hot chicken stock and dried apricots. Bring to the boil, then simmer for 10 minutes, until the lamb is cooked through and the sauce has thickened.
Season to taste, divide between 2 plates and scatter each with some toasted flaked almonds.

delicious. tips

Serve with steamed couscous and a lemon wedge, if you like.

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