Ingredients
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3 1/4 lbs leg of lamb, diced
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2 teaspoons ground coriander
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2 teaspoons ground ginger
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1 pinch saffron
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1 tablespoon olive oil
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18 whole shallots, peeled
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4 garlic cloves, crushed
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1 tablespoon all-purpose flour
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1 tablespoon tomato puree
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1 cinnamon stick
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1 pint lamb stock (or chicken stock)
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2 tablespoons chopped flat leaf parsley
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2 tablespoons chopped coriander
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1 preserved lemon, rind of, minced
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4 ounces pitted medjool dates, chopped
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1 tablespoon clear honey
Instructions
- Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
- Mix well and leave to marinate for 24 hours.
- Brown off the lamb and set aside.
- Fry the shallots until lightly golden then add the garlic and the lamb.
- Add the flour, tomato puree and cinnamon stick.
- Stir in the lamb stock and bring to the boil.
- Cover tightly and simmer gently for 1 1/2 hours.
- Add the parsley, coriander, lemon rind, dates and honey.
- Accompaniments Serve with spiced couscous.
- This sounds like the type of thing that might work well in a crockpot.