ingredients
serves 4-6
1 1/2 lb (680 g) lamb Boned shoulder or fillet off the bone
1 tbsp olive oil
1 medium onion, peeled and chopped
2-3 cloves of garlic, peeled and crushed
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp cumin seeds
1 tsp coriander seeds, crushed
7 fl oz (200 ml) lamb stock
1/2 lb (230 g) carrots or small turnips, peeled and sliced, but not too small (1/2-1 in /1-2.5 cm chunks)
7/8 cup (6 oz) 170 g dried apricots, soaked in warm water for 1/2 hour
1/2 preserved lemon or juice and pared zest of 1/2 lemon
salt
fresh ground black pepper
method
1. Trim any excess fat from the lamb and cut the meat into 1 in (2.5 cm) cubes. Brown them in the olive oil and put to one side.
2. Lightly brown the onion then add 'the garlic and spices. Cook these dry for 2-3 minutes then gradually add the stock, scraping up the residues.
3. Put the meat in a casserole, pour the spiced stock and onions over it, and add the carrots, apricots and lemon to the pot.
4. Cover and cook at 180°C/350°F, gas mark 4 for 1 - 1 1/2 hours.
5. Season for about 15 - 20 minutes before the end and, just before serving, grind on some nutmeg and scatter with the chopped coriander leaves.
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Also see categories;Stews
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