In a small bowl, soften the currants, apricots and prunes in the Madeira or stock for 20 minutes. Add grated ginger and honey, cover and keep refrigerated until needed. Heat 1 tablespoon of the oil in a non-stick skillet and add the onion. Saute over low heat until the onion begins to caramelise, about 4 - 5 minutes. Remove onion. Combine flour, spices and herbs in a bowl and mix together. Massage the lamb with the mixture until completely coated. Add remaining 1 tablespoon of oil to the pan and sear the meat quickly on both sides. Add the onions and reserved fruit mixture. Continue to saute for about 7 - 8 more minutes more. The lamb will be rare; if you prefer your meat more thoroughly cooked, then adjust the cooking time. Transfer chop to plate, spoon over a small amount of the fruit mixture and garnish with cilantro. http://alethea.ukc.ac.uk/SU/Postgrad/newsletter/issue2/food.html Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 71 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 242.4mg||6 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 27.9g|
|Protein 2.5g||4 %|
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Calories per serving: 201
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