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Fruity lamb with honey and almonds


Serves: 6
timePrep time: 25 mins
timeTotal time:
Fruity lamb with honey and almonds
Recipe photograph by Rob Streeter

Fruity lamb with honey and almonds

This lamb dish is both deliciously sweet and savoury; if you like, you can make this dish with different fruits. Try dates or figs and serve with bread or couscous

Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
467Kcal
Fat
21gr
Saturates
9gr
Carbs
36gr
Sugars
36gr
Fibre
6gr
Protein
30gr
Salt
0.4gr

Tony Kitous

Tony Kitous

Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Tony Kitous

Tony Kitous

Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes

Ingredients

  • 150g dried apricots, halved
  • 150g dried prunes, halved
  • 50g golden (or regular) sultanas
  • 1 tbsp concentrated orange extract (or rosewater), plus extra to serve
  • 50g butter
  • 2 onions, finely chopped
  • 750g boneless lamb leg, cut into chunky pieces
  • juice of 3 oranges
  • zest and juice of 1 lemon
  • 2 tbsp clear honey
  • 1 tsp ground cinnamon
To serve
  • 3 ripe apricots, stoned and sliced
  • 40g whole almonds, toasted
  • 25g pomegranate seeds
  • a handful of chopped flat-leaf parsley

Step by step

Get ahead
Can be made up to 2 days ahead and stored in the fridge, or frozen. let’s cook 
  1. Put the apricots, prunes and sultanas in a bowl with the orange extract and 250ml of warm water. Cover and set aside.
  2. Melt the butter in a large casserole over a medium heat. Add the onions and a pinch of salt and cook for 10 minutes until soft and translucent. Increase the heat, add the lamb and cook for a few minutes until it is no longer pink.
  3. Add the orange juice, lemon zest and juice, honey, cinnamon and a pinch of salt. Top up with about 450ml boiling water to cover the meat, then bring to the boil. Cover and simmer on a low heat for 1 hour.
  4. Tip in the soaked fruits and their liquid and cook for 25 minutes, uncovered, until the lamb is tender and the sauce thickened. Add a dash more orange extract or some rose water.
  5. Garnish with the apricots, almonds and pomegranate seeds, and scatter with parsley.

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