"Dave Smith" > wrote in message
...
> Wazza wrote:
>
> >
> > > Some of the recipes I found for the stew featured mint, but I'm sure
> > > that the stew at the restaurant didn't have any.
> > >
> > Steve,
> > can't help but think the chef would probably have made it up, but may
have
> > been inspired by Persian dishes. Also think Moroccan tajines, these
> > sometimes use lamb with apricot, and so do Kashmiris, though they all
> > originated in Persia.
>
> I usually make a sort of curry sauce for leftover roast lamb and add some
> chopped dried apricot to the dish. It is a great combination.

a shame you don't use the lamb in a dish with apricots to start with, even
better ;?)
cheers
Wazza