This dish is so tasty and easy. The longer you leave it in the oven the better the dish tastes. It’s something you can throw together in the morning, leave all day and have it ready and tasting insane for an evening dinner party!
- 2kg Lamb diced
- 1tbsp Flour for coating
- 4 Garlic cloves chopped
- 3 Onions grated
- 4 tsp Cumin
- 4tsp Ginger
- 2tsp Cayenne Pepper
- 4 tsp Ground Coriander
- 2 tsp Ground Turmeric
- 3tsp Cinnamon
- 4x Chopped Tinned Toms
- 4 Pints Lamb Stock
- 4tbsp Runny Honey
- 300g Dried Apricot cut in half
- 200g Dried Pitted Dates cut in half
- 50g Raisins
- 80g Flaked Almonds
- Parsley small bunch chopped
- Coriander small bunch chopped
- Combine your dry ingredients- flour, cumin, ginger, cayenne pepper, ground coriander, tumeric, cinamon
- Heat oven 150℃
- Coat the lamb in the dry ingredients and leave ideally overnight but otherwise an hour at the least
- Heat just a small splash of oil in a heavy bottomed dish and fry off the lamb, you may want to do this in batches.
- Remove the lamb with a slotted spoon from the hot dish and set aside
- On a high heat Fry off the garlic and onions in the heavy dish in the lambs leftover juices (if the garlic or onion begin to stick add a little of the lamb stock to help deglaze the dish)
- Once the onions and garlic are cooked, put the lamb back in the dish along with all the ingredients listed except for the fresh parsley and coriander.
- Pop the lid on and whack this delicious dish into the oven and leave it for 2-2.5hrs (ultimately you can leave it in there all day on a very low heat)
- Just before serving, sprinkle over and stir through the fresh herbs!
Serve with a fab couscous salad!