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Recipe Name: Apricot And Lamb Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

250 Gram(s) Dried apricots, 8oz
5 Tablespoon(s) Vegetable oil
1 Medium-sized onion, finely
1 Kilogram(s) Boned lean lamb, cubed 2lb
3/4 Teaspoon(s) Ground cinnamon
2 Tablespoon(s) Lemon Juice
450 Hot water, 3/4 pint
1 Teaspoon(s) Sugar, 1 to 2
50 Gram(s) Toasted pine kernels
optional 2oz
Heat the oil and brown the onion lightly. Add the lamb and fry gently
until evenly browned. Drain off excess fat. Add the cinnamon, lemon
juice and hot water to just cover the meat, cover the pan and cook for
about 40 minutes. Add the sugar and the apricots and cook for another
30 minutes. Sprinkle with the toasted pine kernels if using them and
serve with plain rice. If you want to make this with fresh fruit,
substitute the apricots with 750g (1 1/2 lb) pears, quinces or a good
eating apple such as Cox''s. The fruit should not be too ripe. Peel,
core and slice it thickly. Add quinces to the meat and cook for 40
minutes; add apples and pears for the last 10 minutes of the cooking
time. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 815
Calories From Fat: 462
Total Fat: 51.6g
Cholesterol: 167.5mg
Sodium: 148.9mg
Potassium: 1388.7mg
Carbohydrates: 41.1g
Fiber: 4.8g
Sugar: 34.7g
Protein: 48.6g

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