Adinkra Wawa Aba - the seed of the wawa tree, symbol of hardiness, toughness and preseverance

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The Fair Trade Cook Book

Lamb, Apricot and Raisin Stew.

A cheerful stew with a hint of sweetness coming from the dried fruit.
The addition of the dried fruit is typical of the "middle east" countries, and this dish is ascribed to Syria, although it would probably be found throughout the region.
Serves 4 with appropriate side dishes.

Ingredients

500 gm	lean lamb, trimmed of fat and sliced thinly
50 gm	Fair Trade dried apricots
50 gm	FAIRTRADE raisins, or FAIRTRADE sultanas
350 ml	water
15 ml	cooking oil
1 medium	onion finely chopped
2.5 ml	FAIRTRADE ground nutmegs
2.5 ml	FAIRTRADE ground cinnamon
50 ml	FAIRTRADE lemon juice
to taste	salt
to taste	FAIRTRADE freshly ground black pepper
FAIRTRADE	Sources Apricots Raisins Lemons Herbs and Spices

Method

Cover (just) the dried fruit with water in a dish and soak for an hour or so.
Heat the oil in a heavy pan and cook the onion until translucent / browning.
Add the lamb and stir around to prevent sticking, cook until browned.
Add the nutmegs, cinnamon, salt and pepper.
Drain the fruit juices into the pan with the meat and add the lemon juice.
Cover the pan and simmer for 1 hour or until the meat is tender.
When ready add the fruit and a little more water if necessary.
Put the lid back on and simmer for a further 15 minutes

To serve

Serve with Peas Pilau and Raita.

Variation

Use a can of tinned, chopped tomatoes in place of most of the water, to add more flavour to the juices around the meat.