Lamb Skewers

Ingredients
500g Lamb (cubed)
8 Dried Apricots
8 Baby Onions (or button)
1 Tablespoon Fresh Mint (chopped)
300ml Natural Yoghurt
2 Tablespoons Fresh Ginger (finely chopped)
1 Clove Garlic (crushed)
1 Tablespoon Lemon Juice
1/2 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
Pinch of Cayenne Pepper
Salt and Pepper
Lemon Wedges to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
1 Small Bowl
1 Spoon
8 Wooden Skewers (pre soaked for 20 minutes in water)
1 Small Pan
1 Garlic Press

The Good Bit

1. Make the marinade first, add all the ingredients from the natural yoghurt downwards (apart from the lemon wedges) to the bowl season with the salt and pepper then drop in the lamb and stir well to make sure it is all well coated, cover and set aside for 6 hours to marinate, stir occasionally if the lamb cubes aren't completely submerged in the marinade.
2. You'll also want to soak the apricots in the other bowl, so put the apricots in your other bowl and cover with boiling water.
3. When your ready to cook, pre heat your grill to a medium high heat, lift the lamb cubes from the marinade and thread onto the skewers alternately with the baby onion and the drained apricots, then cook for 12-15 minutes turning frequently.
   
4. Pour your marinade into the small pan and add the mint, stir well and just heat through, serve the skewers with a drizzle of the marinade on top.
   

Serves 4

Lamb and Apricot

Ingredients
600g Lamb (stewing lamb cubed if you can)
1 Inch Cinnamon Stick
1 Onion (finely chopped)
2 Teaspoons Curry Paste
1 Teaspoon Cumin
1 Teaspoon Coriander
A Pinch of Salt
120g Dried Apricots (ready to eat)
240ml Lamb Stock
A Splash of Oil
Fresh Coriander (chopped to garnish)
Rice and Mango Chutney to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok

The Good Bit

1. Heat the oil in the wok and add in the cinnamon stick and cardamoms, heat gently for 2 minutes before adding the onion, now heat for a further 5 minutes until the onion is soft but not coloured.
2. Add in the curry paste and cook for 2 minutes before adding the cumin, ground coriander and salt, cook this mixture for 3 minutes, finally add the meat, stock and apricots, bring to a gentle simmer, cover and cook for 1 hour 15 minutes.
3. Serve on a bed of rice (yellow rice looks good for this, add a teaspoon of cumin and 1 of turmeric to the rice pan whilst cooking to achieve this, or if your posh do it with saffron instead of cumin and turmeric). Add a spoonful of mango chutney at the side or in a separate bowl.
   

Serves 4

Lamb in Yoghurt and Masala Sauce

Ingredients
225g Lamb (boneless, cut into strips)
1 Tablespoon Tomato Purée
175ml Natural Yoghurt
1 Teaspoon Each Garam Masala, Salt, Fresh Ginger (grated), Garlic (crushed),Chilli Powder
1/4 Teaspoon Cumin Seeds
2 Medium Onions (thinly chopped)
25g Butter (unsalted is best)
1 Inch Cinnamon Stick
2 Cardamom Pods
5 Dried Apricots (quartered)
Oil
Parsley/Coriander Leaves to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender/Pestle and Mortar
1 Wok/Large Frying Pan
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Mix the yoghurt and all the spices (apart from the cinnamon stick and cardamom pods) and salt in your bowl, add in the lamb, stir well, cover and set aside for at least an hour.
2. Fry the onion of gently in a little oil until it becomes golden and crispy, then remove with the slotted spoon and either blend or crush with pestle and mortar.
3. Add a splash more oil to the wok and drop the onions back in, now add the lamb and its sauce and stir fry for 2 minutes, then cover and cook for 15 minutes (you may need to add a little water if thing start to look dry, 150ml should do)
   
4. Empty the lamb into a serving dish with the sauce, add a splash of oil to the wok and then melt the butter in it, drop in the cinnamon stick and cardamom pods, then add the apricots and stir fry for 2 minutes over a low heat, pour over the lamb and garnish with parsley or coriander leaves.
   

Serves 4