Ingredients
Meat
- 1.5kg lamb shoulder, cubed
Vegetables & Fruit
- 2 onions, chopped
- 150g dried apricots
Liquids & Sauces
- 3 tbsp mango chutney
- 600ml lamb stock
- 1 tbsp Worcestershire sauce
- oil, for browning lamb
Other
- 3 tbsp flour
- fresh parsley, for garnish
- salt and pepper, to taste
Instructions
- Brown the lamb: Heat oil in batches in a large pan or ovenproof casserole dish. Add the cubed lamb shoulder and brown on all sides until golden. Remove the lamb and set aside temporarily.
- Sauté onions: In the same pan, add the chopped onions and cook over medium heat until softened and translucent, about 5-7 minutes.
- Make the sauce base: Stir in the flour with the softened onions to create a roux. Gradually pour in the lamb stock while stirring continuously to prevent lumps, forming a smooth sauce.
- Add remaining ingredients: Return the browned lamb to the pan. Add the dried apricots, mango chutney, Worcestershire sauce, and season with salt and pepper. Stir well to combine all flavors.
- Bake the lamb: Cover the pan or casserole dish with a lid or foil and place in a preheated oven at 160°C (320°F). Cook for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
- Serve: Garnish the finished dish with freshly chopped parsley. Serve hot alongside creamy mashed potatoes or steamed rice for a satisfying meal.
Notes
- For extra richness, substitute part of the lamb stock with red wine.
- If you prefer a thicker sauce, simmer uncovered for the last 20 minutes of cooking.
- This recipe scales well for large gatherings; adjust seasoning accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Make sure to brown lamb in batches to ensure a good sear and avoid steaming.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: British
