Lamb with dried fruit and cashews, simple compote, apricot jam recipes

Dried fruits don’t only go into cakes and puddings. Why not try them out to give your lamb dish a Middle Eastern edge?

WHILE we are limited to relishing beautiful stoned fruits in the warmer months, our superb range of dried fruits is something to celebrate all year round.

While many will be gearing up to use dried fruit in Christmas cakes and plum puddings, there a lot more use for dried fruit than just festive food.

Plump dried raisins, apricots and peaches are perfect additions to a platter of nibbles. They also transport well for a picnic lunch.

A “compote” of dried fruits (large, bite-size pieces) makes a perfect accompaniment to a breakfast cereal — and the longer the fruit is steeped in liquid, the better the taste.

Dried fruits also help contribute a Middle Eastern edge to a slow-cooked lamb dish served with couscous. It’s one of my favourite treatments of lamb, and away from the summer season I don’t hesitate to add a few tinned apricots to the dish near the end of the cooking.

LAMB WITH DRIED FRUIT AND CASHEWS

Serves 4

2 tbsp of flour

Salt and freshly ground white pepper

750g lamb form leg or shoulder, cut into bite-size cubes

3 tbsp olive oil

1 onion, sliced

1 tsp ground coriander

1 tsp ground cumin

½ tsp cardamom seeds

2 cloves garlic, crushed

3 cups chicken stock

250g dried apricots

1 cup muscat raisins

½ lemon, thinly sliced

1 medium tin apricot halves, drain (or use fresh apricots in season)

1 cup cashew nuts

¼ cup chopped fresh parsley, for garnish

2 cups instant couscous

2 cups boiling water

3 tbsp butter

New flavours: Lamb with dried fruit and cashews. Picture: Dannika Bonser

In a snap-lock plastic bag place the flour with salt and pepper to taste. Add the lamb pieces and shake until the pieces are well coated with the flour. Heat 2 tablespoons oil in a large heavy saucepan over medium high heat. Add the lamb pieces, in batches, and cook, stirring, until browned on all sides. Drain the lamb on a plate lined with paper towels.

Heat the remaining tablespoon of oil in the saucepan over medium heat and add the onion, Cook until soft, about 5 minutes. Add the spices and garlic and cook for 1 minute. Return the meat to the saucepan and add the stock, dried apricots and the raisins. Bring to the boil and simmer, uncovered, stirring occasionally, for 40 minutes.

Add the lemon slices and tinned apricots and cashews and simmer until the apricots are warmed through, about 10 minutes. Season to taste with salt and ground pepper.

To make the couscous, place the couscous in a large bowl. Lightly salt boiling water and pour over the couscous. Cover immediately and let stand, uncovered, for 10 minutes. Remove the cover and fluff the grains with a fork. Stir in the butter.

Serve the lamb with the couscous. Sprinkle with chopped parsley.

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VARIATIONS ON COUSCOUS

THIS wonderfully versatile grain comes in easy-to-use packets to which can be added all manner of flavourings.

The recipe provided is a basic treatment, but you can also add a range of extras including finely chopped browned onion, a dash of chopped preserved lemon (very Moroccan!), chopped peanuts or almonds, raisins or currants, asparagus tips or even peas.

For extra flavour, use a light chicken or vegetable stock, instead of water, and a light sprinkling of cumin.

A SIMPLE DRIED FRUIT BREAKFAST COMPOTE

BRING to the boil 1.5kg mixed dried fruit, cut into bite-size pieces, with 3 cups unsweetened apple juice and a cinnamon stick.

Cover, turn down the heat and simmer until tender, about 20 minutes. Stir in 2 tablespoons of honey and 2 teaspoons lemon juice. Let cool. Store in the fridge.

EASY DRIED APRICOT JAM

PUT 500g chopped dried apricots in a large saucepan, add 1.5 litres water, cover and leave overnight to soak.

The next day, place a small plate in the fridge to chill. Put the apricots and water on the stovetop, then add the juice of three large lemons and bring to the boil. Reduce the heat, then simmer for 30 minutes or until the apricots are tender and starting to break up.

Remove from the heat and add 1½ kg jam sugar (a special blend of cane sugar, apple pectin and citric acid available from supermarkets), stirring until it dissolves.

Return to the heat and boil rapidly for 20 minutes or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few minutes. The jam should wrinkle when you push it with your finger. A sugar thermometer will also give you the setting point of jam, which is 105C.

Carefully pour the jam into hot sterilised jars, top with a disc baking paper, seal with a lid, then leave to cool and set. The jam will last for six months unopened in a cool, dark cupboard.

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