LAMB HOTPOT WITH APRICOTS AND HONEY

Go potty for this winter warmer. There's nothing like the smell of a slow braise bubbling in the cooker as you putter around doing your chores. You know that at the end of it all you are going to sit down to a delicious meal and listen to your family rave about it. 

Apricots, honey and cinnamon make this lamb dish truly delectable and scents the house with the aroma of Christmas. It is delicious served with rice, cous cous or boiled potatoes.

Ingredients:

1 kg. leg of lamb steaks, trim off fat, cut in big cubes
2 tbsps. flour
3 cloves garlic
1 medium onion
1"x2" piece of ginger
2 tbsps. olive oil
2 tbsps. tomato puree (paste)
1 stick cinnamon
12 whole dried apricots
2 tbsps. honey
2 tsps. salt
1/2 tsp. chilli powder
2 c. water
3 medium potatoes, cut into quarters

Method:

Season the lamb pieces with 1 tsp. of salt. Coat with the 2 tbsps. of flour and pan fry until browned all over. Set aside.


Chop the garlic, ginger and onion finely in a food processor. Heat up the 2 tbsps. of olive oil in a casserole and saute the mixture on medium heat with 1 tsp. of salt until light golden brown. Add the browned lamb pieces and and the tomato puree. Sauté  for 2 minutes until the lamb is coated with the tomato puree. Add the rest of the ingredients, except for the potatoes, and simmer until tender (about an hour and ten minutes). 


At the end of 40 minutes add the potato pieces and continue to cook until the lamb is tender and the potatoes are cooked. Serve with rice, potatoes or cous cous.

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