Baked Lamb Breasts with Apples and Apricots
|Onions||2 Large, chopped|
|Butter||20 Gram (1 tablespoon)|
|Curry powder||2 Teaspoon|
|Cooking apple||1 Large, peeled and chopped|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Nutmeg||1⁄4 Teaspoon, mixed with cinnamon|
|Water||375 Milliliter (1 1/2 cups)|
|Raisins||1⁄4 Cup (4 tbs)|
1. Buy the breasts of lamb with the bones still in. Cut between the bones into strips (2 bones to each strip). Place the strips in a baking dish and bake in a hot oven 425°F (200°C) for 30 minutes. Turn the pieces once or twice.
2. Meanwhile saute the onion in butter until soft and add curry powder, apple, apricots, brown sugar, coconut, nutmeg, cinnamon and water. Stir and cover and simmer gently for 30 minutes.
3. Drain the fat from the lamb and reduce the oven to 325°F (160°C). Pour the fruit sauce through and over the lamb and season with salt and pepper and sprinkle with the raisins. Cover the dish with foil and cook for a further 45 minutes. Take the foil off the pan for the last 10 minutes. Skim off excess fat and serve with hot rice.