Azerbaijani Style Lamb With Apricots Chestnuts Recipes

AZERBAIJANI-STYLE LAMB WITH APRICOTS & CHESTNUTS

Steps:

• Put the saffron in a heatproof cup and pour over 75ml boiling water. Leave for 30 mins, or until the water is a deep yellow colour.
• Heat the oil in a heavy-bottomed saucepan, and brown the lamb all over - you'll need to do this in batches. Transfer the browned lamb to a bowl using a slotted spoon as you continue cooking the rest.
• Fry the onions in the residual fat in the pan over a medium-low heat for 10-12 mins until golden and soft. Add the tomatoes and garlic, and continue to fry until the tomatoes have softened. Stir in the spices and cook for a few minutes, then return the lamb to the pan with some seasoning. Pour in the stock and infused saffron water. Bring to just under the boil, then add the apricots, chestnuts, and a little more seasoning. Reduce the heat to a simmer, cover and cook over a very low heat for 1 hr-1 hr 15 mins until the lamb is tender. At this stage, the lamb can be frozen. Leave to cool completely first, then transfer to a freezer proof airtight container. Will keep in the freezer for up to three months.
• To serve straightaway, stir in the lemon juice, sumac and coriander. Alternatively, if you have frozen the lamb, defrost in the fridge overnight, then transfer to a saucepan and heat gently. When it is piping hot, add the lemon juice, sumac and coriander. Taste to check for seasoning, then serve.

LAMB WITH APRICOTS

Steps:

• In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

INDIAN-STYLE LAMB SHANKS WITH DRIED APRICOTS

Steps:

• Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
• Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
• Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
• Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).
• Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours.
• Add the yoghurt and apricots and simmer for another 15 minutes.
• Stir through the coriander leaves just before serving.
• Recommend serving with basmati rice and spicy chutney.