Soften onion, add garlic, chilli, and lamb and stir over low heat for five minutes. Crumble stock cubes over mixture and add apricots and sultanas.
Pour a litre of boiling water over the mixture and simmer cook for 40 minutes.
Grill almonds and then sprinkle almond flakes on top together with coriander
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4|
|Calories from Fat: 131 (62%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 106.5mg||33 %|
|Sodium 34.3mg||1 %|
|Potassium 404.6mg||11 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 9.7g|
|Protein 9.9g||14 %|
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Calories per serving: 213
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