1kg lamb leg steaks
¼ cup olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tblsps Moroccan seasoning
1 cup apricot nectar
2 cinnamon sticks
1 tblsp plain flour
1½ cups chicken stock
¹⁄ ³ cup Turkish dried apricots, halved
Steamed green beans and couscous, to serve
Trim fat and sinew from lamb. Cut into 3m pieces. Toss with 2 tblsps of the oil in a large bowl. Season with salt and pepper.
Heat a stockpot over a medium to high heat. Add lamb in three batches. Cook, turning occasionally, for about 3 minutes, or until browned all over. Transfer to a bowl.
Reduce heat to medium. Add remaining oil to the same pot with onion and garlic. Cook, stirring occasionally for about 3 minutes, or until soft. Add seasoning. Cook, stirring for 1 minute.
Return lamb with cooking juices. Add nectar and cinnamon. Blend flour with 2 tblsps of the stock in a small jug. Add to pot with remaining stock. Stir to combine.
Bring to boil. Gently boil, uncovered, stirring occasionally for 10 minutes. Stir in apricots. Gently boil for a further 5 minutes, or until lamb is tender and mixture thickened. Discard cinnamon sticks.
Serve with beans and couscous.