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Lamb Chops With Apricots

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a lightly spiced Moroccan-inspired dish, but very simple to make. You could add finely chopped garlic with the onion, or experiment with slightly different spices.

This is a lightly spiced Moroccan-inspired dish, but very simple to make. You could add finely chopped garlic with the onion, or experiment with slightly different spices.

Ingredients

Serves: 4

Metric Cups
  • 4 lamb rib chops
  • 1 tablespoon cooking oil
  • 1 small onion (sliced)
  • 1 tablespoon flour
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 125 grams dried apricots
  • ¼ litre stock (pref lamb but beef ok)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 4 lamb rib chops
  • 1 tablespoon cooking oil
  • 1 small onion (sliced)
  • 1 tablespoon flour
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 ounces dried apricots
  • ½ pint stock (pref lamb but beef ok)
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Lamb Chops With Apricots is a community recipe submitted by Lala and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a large, heavy bottomed saucepan. Gently brown the lamb chops, then remove from the pan and set aside.
  • Add the onion to the pan and fry over a low heat until soft. Add the flour and spices and stir well. Cook for a minute or two.
  • Return the lamb chops to the pan and add the apricots and stock. Stir well and season, then bring to the boil.
  • Cover the pan and simmer on a low heat for an hour, or until the lamb is cooked through and tender.
  • Serve with couscous.
  • Heat the oil in a large, heavy bottomed saucepan. Gently brown the lamb chops, then remove from the pan and set aside.
  • Add the onion to the pan and fry over a low heat until soft. Add the flour and spices and stir well. Cook for a minute or two.
  • Return the lamb chops to the pan and add the apricots and stock. Stir well and season, then bring to the boil.
  • Cover the pan and simmer on a low heat for an hour, or until the lamb is cooked through and tender.
  • Serve with couscous.
  • Tell us what you think