Recipe Details
| Title | Spiced mutton stew with apricots |
|
| Author | Hugh Fearnley-Whittingstall | |
| Portions | 4 | |
| Created | 16th February 2015 10:02 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 791.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Lamb, breast, raw, lean | 1 Kilogram | |
| Apricots, dried | 250 Gram | |
| Oil, olive | 2 Tablespoon | |
| Garlic | 3 Clove | |
| Onions, raw | 2 Large | |
| Carrots | 3 Large | |
| Cinnamon, stick | 2 Unit | |
| Cumin, ground | 2 Teaspoon | |
| Coriander, seed | 1 Tablespoon | |
| Cardamom | 6 Unit | |
| Ginger, ground | 1 Teaspoon | |
| Mace, ground | 1 Pinch | |
| Stock cube, lamb | 1 Pinch |  |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Rice, white, cooked | 400 Gram | |
| Seeds, caraway | 5 Gram | |
| Wine, white, dry | 250 Millilitre |  |
| Sauce, mango chutney | 125 Gram |  |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 1,017 |  |
| Protein | 117.53% | |
| Other Carbohydrate | 30.50% | |
| Sugar | 60.97% | |
| Fat Saturated | 72.68% | |
| Fat Unsaturated | 39.88% | |
| Fiber | 53.70% | |
| Sodium | 60.51% | |
| Salt | 63.02% | |
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Recipe Method
1. Bone out the stewing lamb (or a leg of mutton) leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. 2. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small. 3. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1