Ingredients

• 3lbs lamb, diced
• 2fl oz vegetable oil
• 1 1/2lbs onions, diced
• 4oz plain flour
• 3dsp tomato puree
• 1/2pt lamb stock
• 500g tinned apricot halves
• 2dsp mint sauce
• Pinch of salt and pepper

Directions

1. Pour the oil into a large pan and place on a high heat.

2. Fry the diced lamb until the meat is sealed.

3. Reduce the heat and add the onions, salt and pepper. Cook until the onions have become transparent.

4. Add the flour and tomato puree; allow to cook for four to five minutes.

5. Add the stock and bring to simmering point, cook until the meat is tender. The longer the better.

6. Drain and add the apricots and mint sauce, adjust seasoning as required.

7. Transfer to a pie dish and cover with either short crust or puff pasty, trimming off any excess and pinching the edges so that it adheres to the dish. Lightly brush with egg wash.

8. Make half a dozen or so small incisions in the pastry and place in a moderate oven, 180ºC, and cook until golden brown.

9. Serve with seasonal vegetables.

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