This recipe i quite different from anything I have ever tasted before. It is intriguingly flavoured with canned apricots, and is just right for a cold winter night.
Serves 4 to 5
2 1/2 lb (1kg) lamb shoulder
1oz (25g) butter or margarine
1 tablespoon flour
8 oz (225g) can drained apricots, blended to puree
1/2 pint (275ml) milk
1 teaspoon paprika
3oz (75g) green pepper, chopped
salt and pepper
1 1/2 lb (675g) potatoes, very thinly sliced.
Bone lamb, trim away surplus fat and cut meat into small cubes. Heat butter or margarine in pan. Add lamb, fry until well sealed and brown, turning . Remove to plate.
Stir flour into pan. Gradually blend in apricot puree and milk. Cook, stirring, until mixture comes to boil and thickens.
Add paprika and green pepper then season to taste with salt and pepper. Stir in lamp cubes and arrange half the mixture over base of well – greased, medium – sized casserole.
Cover with half the potatoes, then top with rest of lamb mixture and finished with layer of potatoes
Cover with lid or greased foil and bake for two hours in a moderate oven set to 180 C / 350 F / gas for. Uncover and continue to cook for a further 30 Minutes until potatoes are brown.