persian lamb (or chicken) with apricotsrating:
from our late and much missed friend Sonia.
2 oz butter
1 finely chopped onion
1 lb lean, cubed lamb or chicken
2 tbspns sultanas
4 oz dried halved apricots
1/2 tspn cinnamon
Salt and black pepper to taste
Water to nearly cover
Heat butter in heavy lidded pan and fry onion until soft. Add meat, cinnamon, salt and pepper and continue to fry gently. Add fruit, sauté lightly. Nearly cover with water, put lid on and simmer GENTLY for an hour and a half, or until meat is VERY tender. Reduce sauce at end by boiling fast.
serve with rice