Braised Lamb with Mushrooms and Apricots
- 1 tbsp oil
- 250g diced lamb steak
- 2 diced onion
- 2 sliced carrots
- 25g seasoned flour
- 500ml lamb or beef stock
- 1 cinnamon stick
- 3 star anise
- 200g mushrooms, quartered
- 100g chopped dried apricots
- Preheat the oven to 160C. Heat the oil in a frying pan and cook the lamb for 3 mins to brown, then add the onion and carrot and cook for 2 mins more.
- Stir the flour into the pan and cook for a minute or so, then blend in the stock a little at a time. Add the spices and mushrooms, and bring to a simmer. Transfer everything to a casserole, cover and cook for 2.5 hours, adding the apricots for the final 20 mins. Stir well, then serve with couscous or rice.
3 hrs
4 serving