Lamb Stew with Apricots
6 lamb shoulders
few sprigs fresh rosemary
oil, to fry
salt and freshly ground black pepper
1 onion, sliced
4 anchovy fillets, chopped
1 garlic clove, finely chopped
2 tbsp tomato purée
splash red wine vinegar
1 liter cranberry juice
15 dried apricots, chopped
2 sweet potatoes, cubed
1 cup green olives
Preheat the oven to 160C.
Heat the oil in a large heavy-based casserole dish. Add the lamb pieces and fry, turning frequently, until browned on all sides. Season with salt and freshly ground black pepper and remove from the dish.
In the same pan, fry the onion, anchovies, rosemary and garlic until softened, adding a little more oil if necessary.
Add the tomato purée and cook, stirring frequently, over a low heat for five minutes.
Add the vinegar and cranberry juice, bring to the boil.
Add the apricots and olives. Return the lamb to the pan and cover with a lid.
Transfer to the oven and cook for 1 1/2 hours.
Add the sweet potatoes to the pan, then return to the oven for another half an hour, or until the sweet potatoes are tender and the lamb pulls easily off the bone. Season, to taste, with salt and freshly ground black pepper.
Serve the lamb stew with couscous.