Recipe Details
Title Spiced mutton stew with apricots
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 10:02 am
Weight (Per Portion)

One portion of this dish weighs approximately 791.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lamb, breast, raw, lean1 Kilogram
Apricots, dried250 Gram
Oil, olive2 Tablespoon
Garlic3 Clove
Onions, raw2 Large
Carrots3 Large
Cinnamon, stick2 Unit
Cumin, ground2 Teaspoon
Coriander, seed1 Tablespoon
Cardamom6 Unit
Ginger, ground1 Teaspoon
Mace, ground1 Pinch
Stock cube, lamb1 Pinch
Salt, table1 Pinch
Pepper, black1 Pinch
Rice, white, cooked400 Gram
Seeds, caraway5 Gram
Wine, white, dry250 Millilitre
Sauce, mango chutney125 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,017
Protein 117.53%
Other Carbohydrate 30.50%
Sugar 60.97%
Fat Saturated 72.68%
Fat Unsaturated 39.88%
Fiber 53.70%
Sodium 60.51%
Salt 63.02%
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Recipe Method
1. Bone out the stewing lamb (or a leg of mutton) leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. 2. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small. 3. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1
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