Aromatic Lamb with Dried Apricots
Although I'm the homeliest of home cooks, every now and then I get an urge to recreate something that I've eaten in a restaurant and today is one of those occasions. This dish probably started out long ago as a traditional Parsi dish but by the time that I came across it in a south London restaurant it had been adapted to British tastes and to restaurant cooking. Sadly, I didn't get the recipe at the time and the restaurant is long gone now. In my attempts to recreate the dish I've used some decidedly inauthentic ingredients. But who cares? It works. The dried fruit brings a lovely sweetness to the dish while the spices add both depth of flavour and fragrance. There are a lot of ingredients listed, but it’s actually pretty easy to put together. If you can, allow yourself enough time for the overnight marinade – it really does make a difference. The dish is fine on its own but it would also sit well alongside a vegetable curry or you coul...