Ingredients
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1 teaspoon cayenne pepper
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1 1/2 tablespoons paprika
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1 1/2 teaspoons ground ginger
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1 tablespoon turmeric
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2 tablespoons cinnamon
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2 1/2 lbs stewing lamb
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1 cup onion
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2 tablespoons olive oil
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2 tablespoons argan oil
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3 garlic cloves
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1 pint tomato juice
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2 (28 ounce) cans chopped tomatoes
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2 ounces dates
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2 ounces raisins
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1 teaspoon saffron
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1 pint lamb or 1 pint chicken stock
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1 tablespoon clear honey
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2 tablespoons coriander
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2 tablespoons parsley
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2 teaspoons ground black pepper
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3 ounces sliced almonds
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4 ounces dried apricots
Instructions
- preheat oven to 300 degrees.
- Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
- Place the lamb in a large bowl and toss with 1/2 the spice mixture.
- Cover and leave overnight.
- Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
- Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
- In a separate pan, heat the oil and brown the lamb on all sides.
- Add to the casserole dish.
- Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
- Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
- Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
- Serve with couscous or rice and top with herbs.