Lamb Ragout With Apricots - cooking recipe

Ingredients

1 lb. boneless lamb shoulder, trimmed
2 Tbsp. butter or margarine
1 (17 oz.) can Italian plum tomatoes with juice
1/2 c. dried apricot halves
1/2 tsp. rosemary, crumbled
2 Tbsp. dry sherry, mixed with 1 1/2 tsp. cornstarch to thicken sauce (optional)

Preparation

Cut meat into 1-inch cubes; pat dry on paper toweling.
Heat butter in a large skillet.
Brown lamb cubes.
Stir tomatoes, apricots and rosemary into skillet.
Bring to boiling.
Lower heat; simmer, covered, for 45 minutes.
If too much liquid, uncover last 15 minutes, or thicken with sherry-cornstarch mixture.
Taste; add salt and pepper, if needed.
Serve with kasha or brown rice, and spinach for color contrast.