Apricot Lamb with Shredded Cabbage

Name: Apricot Lamb with Shredded Cabbage
Prep time: 15 min
Cook time: 2 h
Yield: 4 servings
Ingredients: 450 g lean boneless lamb (cut into chunks); 350 g mushrooms (sliced); 1 onion (thinly sliced); 2 bay leaves; 2 sprigs fresh thyme; 2 garlic cloves (crushed); 2 carrots (sliced); 2 stalks celery (sliced); 1/4 tsp nutmeg (freshly grated); 2 cups strong brown ale; 1 540ml can diced tomatoes; 2/3 cup reduced-salt lamb or chicken stock; 150 g dried apricots (halved); pepper (to taste); 2 tbsp parsley (chopped, to taste); 3 cups reduced-salt vegetable stock; 450 g green cabbage (such as Savoy, finely shredded); 350 g couscous; 1/3 cup fresh mint (chopped)

Best Health

Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and herbs, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.

Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada

Servings	Prep Time	Cook Time	Passive Time
4servings	15minutes	2 1/2hours	12 hours marinating

Servings	Prep Time
4servings	15minutes

Cook Time	Passive Time
2 1/2hours	12 hours marinating

Course Dinner
Cuisine Grains, Meats, Vegetables

Ingredients

450 g lean boneless lamb cut into chunks
350 g mushrooms sliced
1 onion thinly sliced
2 bay leaves
2 sprigs fresh thyme
2 garlic cloves crushed
2 carrots sliced
2 stalks celery sliced
1/4 tsp nutmeg freshly grated
2 cups strong brown ale
1 540ml can diced tomatoes
2/3 cup reduced-salt lamb or chicken stock
150 g dried apricots halved
pepper to taste
2 tbsp parsley chopped, to taste
Mint Couscous
3 cups reduced-salt vegetable stock
450 g green cabbage such as Savoy, finely shredded
350 g couscous
1/3 cup fresh mint chopped

Servings: servings

Units:

Ingredients

450 g lean boneless lamb cut into chunks
350 g mushrooms sliced
1 onion thinly sliced
2 bay leaves
2 sprigs fresh thyme
2 garlic cloves crushed
2 carrots sliced
2 stalks celery sliced
1/4 tsp nutmeg freshly grated
2 cups strong brown ale
1 540ml can diced tomatoes
2/3 cup reduced-salt lamb or chicken stock
150 g dried apricots halved
pepper to taste
2 tbsp parsley chopped, to taste
Mint Couscous
3 cups reduced-salt vegetable stock
450 g green cabbage such as Savoy, finely shredded
350 g couscous
1/3 cup fresh mint chopped

Servings: servings

Units:

Course Dinner
Cuisine Grains, Meats, Vegetables

Instructions

Place the lamb in a bowl with the mushrooms and onion. Tie the bay leaves and thyme together into a bouquet garni and add to the bowl with the garlic, carrots, celery and nutmeg. Pour over the ale and stir to mix, then cover and leave to marinate in the refrigerator for 12 hours.
Preheat the oven to 325ºF (160ºC). Transfer the lamb, mushrooms and flavouring ingredients to a large casserole and pour the marinade over. Add the tomatoes and the stock. Cover and cook in the oven for 2 hours.
Discard the bouquet garni from the casserole. Stir in the apricots and pepper and return the casserole to the oven to cook for a further 30 minutes.
Just before the casserole is ready, prepare the couscous. Bring the stock to a boil in a large saucepan. Add the cabbage and bring back to a boil, then remove from the heat and immediately add the couscous and mint. Stir once, then cover the pan and leave, off the heat, for about 5 minutes or until the couscous has absorbed all the stock. Use a fork to fluff up the couscous.
Divide the shredded-cabbage couscous among 4 bowls and ladle the apricot lamb casserole over the top. Scatter over the chopped parsley and serve immediately while hot.

Recipe Notes

Per serving: 486 calories, 36 g protein, 12 g total fat, 5 g saturated fat, 81 mg cholesterol, 51 g total carbohydrate, 28 g sugars, 13 g fibre, 1023 mg sodium

Combining cabbage and mint with couscous adds flavour and beneficial nutrients to the satisfying carbohydrate.

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