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
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.
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.
serving amount
serves 4-6
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