Main Meals

Braised almond and apricot lamb with bulgur wheat pilau

3 - 4
20 minutes
50 minutes
Wine/Spirit Pairing
Le Bonheur Prima Red Blend 2008

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  • 1 kg lamb steaks
  • 2 T olive oil
  • Sea salt and freshly ground black pepper
  • 1 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 3 ripe red tomatoes, skinned, seeded and chopped
  • 1 cup chicken or beef stock
  • 1 cinnamon stick
  • 2 t allspice
  • 1 bay leaf
  • 10-12 whole dried apricots
  • 20 g roasted, chopped almonds, for serving
  • Parsley, torn, for serving
  • For the bulgur wheat pilau:
  • 1 onion, finely chopped
  • 2 T olive oil
  • 1 clove garlic, crushed
  • 1 cup cracked wheat
  • 2 cups boiling hot vegetable or chicken stock
  • Sea salt and freshly ground black pepper

Cut the lamb steaks into thirds then brown in a pan over a high heat, in batches, in about 2 T olive oil. Remove and season.
Reduce the heat but using the same pan, gently soften the onion, adding a little more oil if necessary. Return the lamb to the pan.
Add the garlic, tomato, stock, cinnamon, allspice, bay leaf and apricots, cover and simmer for 45 minutes, or until the lamb is very tender.
Check seasoning, then spoon over helpings of bulgur wheat pilau. Sprinkle with chopped almonds and parsley and serve.

To make the bulgur wheat pilau:
In a pan over a low heat, gently soften the onion in the heated oil. Stir in the garlic and bulgur wheat, then pour in the boiling stock.
Cover tightly and turn off the heat. Leave for 20 minutes, or until the liquid is absorbed. Fluff up using a fork and check seasoning.

Cook’s note:
By all means use shoulder chops, but then give the lamb a little longer to cook.

Per serving: 3923 kJ, 55.8 g protein, 51.2 g fat, 59 g carbs

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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