Low-Fat Apricot Lamb

A delicious, low-fat apricot lamb dish containing the heart healthy nutrient of Coenzyme Q10, also known as CoQ10, is needed for every cell of the body to remain healthy.  The lamb also provides healthy

proteins, iron, vitamin B12, zinc, selenium and niacin. The antioxidant rich eggplant in this recipe helps reduce LDL, the bad cholesterol.  The tomatoes are rich in lycopene which studies have shown to benefit patients after a heart attack, increase survival in patients with heart failure, reducing high cholesterol, blood pressure and inflammation.

Additional nutrients in this recipe are obtained from remaining tasty ingredients including orange, honey, cinnamon, ginger and apricots - making this a healthy, memorable dish for almost any occasion.

Low-Fat Apricot Lamb
Recipe Ingredients:

1 tablespoon grape seed oil 

1 onion, chopped 

12 oz/350g boneless lamb, trimmed of all visible fat and cut into 1-inch/2.5-cm cubes 

1 garlic clove, finely chopped 

2½ cups vegetable stock 

grated rind and juice of 1 orange 

1 teaspoon honey 

1 cinnamon stick 

1 cm/½ inch piece fresh ginger root, finely chopped

1 eggplant 

4 tomatoes, peeled and chopped 

⅔ cup no-soak dried apricots 

2 tablespoons chopped fresh cilantro 

salt and pepper 

freshly cooked couscous, to serve

Low-Fat Apricot Lamb
Recipe Instructions:

Heat the oil in a large, heavy-bottom skillet or oven proof casserole.  Add the onion and lamb.  Cook over medium heat, stirring frequently, for 5 minutes, or until the meat is lightly browned all over.  Add the garlic, vegetable stock, orange rind and juice, honey, cinnamon, and ginger root.  Bring to a boil, then reduce the heat, cover, and let simmer for 45 minutes. 

Using a sharp knife, halve the eggplant lengthwise and slice thinly.  Add to the skillet with the chopped tomatoes and apricots.  Cover and cook for an additional 45 minutes, or until the lamb is tender. 

Stir in the cilantro, season to taste with salt and pepper, and serve immediately, straight from the skillet, with freshly cooked couscous.    

Note:  For larger eggplants it is beneficial to sprinkle with salt and let the salt absorb for 30 minutes to remove the bitter juices.

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