50g DRIED APRICOTS, STONED.
800g SHOULDER OF LAMB
SALT
4 MEDIUM ONIONS ROUGHLY CHOPPED
50g BUTTER
4-5 TBLS. TOMATO PASTE
1/2 BUNCH OF PARSLEY – FINELY CHOPPED
Soak the apricots in lukewarm water for about 3 hours.
Drain and reserve the liquid, leave the apricots draining in a colander
Cut the lamb into bite size pieces and cover with salt water.
Simmer over a medium heat for about 20 minutes.
Pour off the stock from the meat and reserve.
Fry the drained meat in the butter together with the onions.
Pour over about 200ml of the meat stock together with three and half tablespoons of the reserved apricot soaking liquid.
Stir in the tomato paste, add the apricots, cover and simmer for about 30 minutes until the meat is very tender (add more water if necessary)
Sprinkle over the chopped parsley and serve hot.
Enjoy.