Moroccan Lamb

1 whole leg of lamb
3 tbsp oil
4 diced onions
350 ml brown stock
1 tsp ginger powder
1 tsp coriander powder
1 tsp cinnamon powder
2 tsp dried mint
1 1/2 tsp salt
1/2 tsp crushed black peppercorns
1/4 tsp roasted saffron strands
100 gm stoned apricots
2 tbsp raisins
1 tbsp honey
juice 1 orange
dash vinegar

Trim meat.
Heat oil and seal meat over a fast flame.
Remove from fire.

Lower heat.

Saute onions until brown.
Add stock, spices, mint and seasoning.

Bring to a boil.
Crush saffron and add to pan.
Cover tightly and cook for about 1 hour.
Add dry fruits.

Simmer for a further 15 minutes.
Stir in honey.

Add orange juice and vinegar.
Serve with rice.

Chef Roopa Gulati