Toss the lamb in half the spices and leave to marinade for a minimum of 4 hrs preferably overnight Set oven to 160*C
in a heavy based casserole heat the oil and brown the meat in batches. Set aside
Add the onions and garlic to the pan with the remaining spices and allow to soften and colour slightly.
add the sultanas, honey, saffron stock, tomatoes and apricots together with the meat.
Bring to the boil, season with salt and pepper.
Cover and cook in the oven for 2 1/2 hours.
Remove the meat with a slotted spoon.
rapidly boil down the sauce with the preserved lemon until thick and glossy, return the meat together with the chopped coriander and mint.
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|Serving Size: 1 Serving (861g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 508 (47%)|
|Amt Per Serving||% DV|
|Total Fat 56.4g||75 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 188.9mg||58 %|
|Sodium 718.8mg||25 %|
|Potassium 2310.3mg||61 %|
|Total Carbohydrate 90.7g||27 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 79.7g|
|Protein 57.5g||82 %|
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Calories per serving: 1074
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