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.

This recipe contains the following types of ingredient: meat and poultry; plants and fungi.


500 g
lean lamb, trimmed of fat and sliced thinly
50 g
FAIRTRADE dried apricots
50 g
FAIRTRADE raisins, or FAIRTRADE sultanas
350 ml
15 ml
cooking oil
1 medium
onion finely chopped
2.5 ml
FAIRTRADE ground nutmeg
2.5 ml
FAIRTRADE ground cinnamon
50 ml
FAIRTRADE lemon juice
to taste
to taste
FAIRTRADE freshly ground black pepper



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 nutmeg, 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.


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