Serve with couscous and green salad.
Shallot (or red onion) (chopped small) – 1
Dried figs (chopped small) – 4
Red wine vinegar (or red wine)- 60ml
Cider (or red wine) – 60ml
Hot water mixed with 1/2 chicken stock cube – 60ml
Honey – 1tbsp
Balsamic vinegar – 1tbsp
Rosemary – 1tsp
Lamb (diced) – 300g
Fry the shallots in a sauce pan. Add in the dried figs. Then add in all the other ingredients except for the lamb. Simmer on a low heat until the sauce thickens. This should take 10-15 minutes.
Fry the diced lamb in a frying pan on high heat. Once the lamb is cooked, pour the sauce into the frying pan with the lamb. Cook together for 5 minutes.