Bert’s dad described this and the nectarine and almond cake as my ‘most competent meal’ in a while. Make of that what you will.
Served 2.5 though could happily have served 3.5
Glug olive oil
1 red onion, sliced
2 cloves of garlic, crushed
500g diced lamb
3-4 carrots, chopped into chunks
1 courgette, chopped into chunks
1 tin chopped tomatoes and half the empty tin of boiled water
1 low salt stock cube
1 dessert spoon tomato puree
1 dessert spoon honey
1 teaspoon smoked paprika
1 teaspoon tumeric
1 teaspoon ground ginger
1/2 stick of cinnamon
Handful of dried apricots (the soft, dark brown ones), chopped
In a perfect world, you’d brown the veg and meat separately and in batches, but I don’t think it makes enough difference to the taste to be worth it, and means the whole prep here takes about 10 minutes. More time to hide remote controls and phones, and fish computer mice and batteries out of the dishwasher.
Brown the onion, garlic and lamb in the oil and then add the rest of the veg. Stir through the spices, apricots, tinned tomatoes, stock cube and water, tomato puree and honey, and season. Bring to a fast simmer then cook in a slow oven for 2-3 hours. (Mine was in the bottom of the Aga for 3 hours.) We had ours with buttered couscous and a dollop of yoghurt. Bert was initially suspicious and then chinned it. He did not eat any courgette.