Moroccan Lamb

Ingredients:

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

Method:

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