16 oz lean lamb, cubed
1 large onion, chopped
2 tbsp oil (I always use olive)
1 tsp curry powder
1/2 cup dried apricots
2 tbsp pine nuts
6 cloves garlic
2 tsp organic low salt vegetable bouillon granules
Pick over the lamb and trim off any visible fat.
Soften the onion in 1 tsp oil and keep to one side. Brown the lamb in small batches in a large non-stick sauté pan using the rest of the oil and then drain it through a large metal sieve to remove as much excess oil as possible.
Wipe out the pan with some absorbent paper, then return the lamb and the onion to the pan, and sprinkle on the curry powder.
Cook gently together for 2 minutes, stirring the food so nothing sticks.
Add sufficient water to just cover the meat mixture. Bring to the boil, then lower to a gentle simmer.
Chop the apricots roughly, add to the pan with the pine nuts and bouillon granules. Crush the garlic and add to the pan.
Stir well, cover and simmer for 30 minutes. Serve with brown rice or couscous.
* Draining off the fat as suggested will lower the fat and calorie counts compared with Sparkpeople’s calculations.
Number of Servings: 4Recipe submitted by SparkPeople user DENARIA.