Method

Put all the meat dish ingredients into a wide, deep pan over medium heat, stir briefly, then almost cover with water.  Cover with a lid, then simmer gently for 1 - 1 1/2 hours.  Check the moisture level occasionally, adding more water if necessary.

Meanwhile, make the fruit mixture.  Steam the figs and apricots for about 15 minutes until soft and moist.  Put them in a saucepan and add the rest of the fruit mixture ingredients.  Simmer over low heat for about 30 minutes.  If the mixture gets too dry, add some cooking juice from the meat to moisten.

When the meat is cooked through, remove the lid and without removing the meat, simmer for about 10 minutes to reduce the sauce.  Transfer the meat to a serving dish, spoon over the reduced sauce, then arrange the fruit mixture in it.

Serves: 4 - 6

Orange Blossom Water: "This scented water is made from the maceration and distillation of the fragrant flowers of the bitter (Seville) orange tree.  It is widely used as a flavoring in patisserie and confectionary."

Reprinted with permission from ©Fiona Dunlop, The North African Kitchen: Regional Recipes and Stories,  published by Interlink Publishing Group  click for book review

 

back to meat recipes main page

lamb recipes

figs

apricots

chef and cookbook recipes