Lamb Roast With Apricot Stuffing - cooking recipe

Ingredients

None None Stuffing
1/4 cup mixed basmati and wild rice
3 tbsp vegetable oil
1 None red onion, peeled and chopped
1 clove garlic, peeled and crushed
2.5 oz dried apricots, chopped
1 None orange, grated rind and juice
3 tbsp cilantro, chopped
None None Lamb
1 None leg of lamb (about 4 lbs), boned
3 tbsp medium curry paste
1 inch piece ginger, peeled and finely chopped
2 tsp coriander seeds, crushed
1 tsp cumin seeds
1/2 tsp turmeric
8 oz baby eggplants
3 None small red onions, cut into wedges
6 None small tomatoes
1 tbsp cornstarch

Preparation

Prepare the stuffing: Cook rice in boiling water for 15-20 mins until tender. Drain; rinse well; drain again.
Heat 2 tbsp oil in a frying pan add the onion and garlic. Cook, stirring, for 3 mins until soft. Add the apricots to pan with orange rind and juice; cook for 3 mins. Stir in the rice and cilantro. Season to taste and mix well. Leave to cool completely.
Prepare the lamb: Preheat the oven to 375\u00b0F. Lay lamb out flat on a work surface and spoon the rice mixture down the middle. Roll up the lamb, starting from a short end, to form a neat roll. Secure with string.
Mix the remaining oil with the curry paste, ginger and spices. Spread over the lamb. Place in a roasting pan and cover with foil. Roast for 1 hr, then remove the foil. Sprinkle the eggplants, onion wedges and tomatoes around the lamb; roast for another 40 mins until tender. Transfer the lamb and vegetables to a serving platter and keep warm.
Set the roasting pan on the stovetop. Skim off most of fat from pan. Add 1 3/4 cups water and ring to a boil. Blend cornstarch with a little water to make a smooth paste. Add to the pan and whisk until the gravy boils and thickens. Pour into a gravy boat. Carve the lamb; serve with the gravy and vegetables.