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Ingredients

• 115 g (4 oz) dried black-eyed beans, soaked overnight
• 2 tbsp extra virgin olive oil
• 2 onions, sliced
• 1 garlic clove, chopped
• 500 g (1 lb 2 oz) boneless leg of lamb, cut into 2.5 cm (1 in) cubes
• 1 large aubergine, cubed
• 115 g (4 oz) ready-to-eat dried apricots, quartered
• 2 carrots, diced
• 225 g (8 oz) turnips, diced
• d tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 675 g (1½ lb) parsnips, thinly sliced
• about 900 ml (1½ pints) vegetable stock, preferably home-made
• salt and pepper
• sprigs of fresh flat-leaf parsley to garnish

Description

Middle-Eastern Influences Bring Beans, Aubergines, Apricots, Garlic And Warm Spices To This Lamb Hotpot, But The Topping Is In Traditional British Style – A Golden Layer Of Parsnip Slices.

All Recipes UK