Lamb and Apricot Stew

• ripe tomatoes, blanched and peeled↗4
• oil2 tablespoons
• green capsicum, seeded and finely chopped↗1
• large onion, finely chopped↗1
• fresh mint, chopped2 tablespoons
• kg lamb, cubes cut from the leg or shoulder↗1 kg
• cup dried apricot↗2⁄3 cup
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Heat half the oil in a large heavy based saucepan, add tomato capsicum, onion and mint and saute 5 minutes.

2. 2

   Remove from pan.

3. 3

   Heat the remaining oil, add the lamb pieces, stir quickly to brown on all sides.

4. 4

   Return the vegetables to the pan, add the apricots and enough water to almost cover the meat.

5. 5

   Bring to the boil, turn down the heat and cover and simmer for 1 hour.

6. 6

   After the hour, season with salt and pepper.

7. 7

   Check liquid content and add more if needed.

8. 8

   Simmer 1 hour more until lamb is very tender.

9. 9

   Serve with steamed or boiled rice, or couscous.