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Lamb and Apricot Casserole

500 g Neck fillet of lamb
1 lg Onion
3 Cloves garlic
Vegetable oil
4 tb Flour
2 tb Paprika
1 Red chilli
200 g Dried apricots; under boiling water
1 ts Whole fenugreek
1 pn Saffron
16 Fl oz stock

Clean fillets and chop tomatoes, onion and garlic. Dust with flour and brown. Remove to casserole. Deglaze with water and fry onions, garlic and cumin together. Add tomatoes and chilli.

Combine and pour over the lamb. Push apricots into casserole, cover and put into oven. Wash and soak rice.

Fry onion and rice. Add cinnamon sticks and water. Cook. Make salad from scratch or use pre-prepared. Serve.

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