| 1/2oz butter |
|
Fry a little at a time untli browned |
|
Cover, simmer gently 1 hour |
| 3lb leg lamb |
cube |
| 2 onions |
slice |
Fry |
| 2 cloves garlic |
crush |
| 1 red capsicum |
sliced |
| 1 hot Thai chilli |
sliced |
| 1 teaspoon ground cummin |
|
Stir in, cook 4 minutes |
| 1 teaspoon ground coriander |
| 1/2 teaspoon ground allspice |
| 3/4 pt chicken stock |
|
Bring to boil |
| 2oz dried apricots |
soak, drain, stone |
|
Stir in, cook 30 minutes |
| 2oz dried prunes |
| 2oz seedless raisins |
|
| 2oz sultanas |
|
| 2 tins chickpeas |
|
|