Perfect when you have a cold. Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 apricot puree. Not too hot, don’t burn the butter. Mix well and then add to the sauteed celery.
Do not allow the soup to boil. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil.
Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Serve with warm couscous, mint or coriander leaves, and lemon wedges. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
Take a look at what’s new and get inspired. Can’t see what you’re looking for? Browse our collection of cooking guides. This delicious apricot stuffing recipe from Michelin starred chef Dominic Chapman will make your Christmas dinner all the more magical. If you like you can make the stuffing beforehand.