2 lb (900 g) boned lean lamb, trimmed of fat and cut into large cubes
3 tbsp (60 ml) olive oil
1.25 ml (1/4 tsp) salt
1 onion, skinned and sliced
2 tsp (10 ml) ground coriander
2.5 ml (1/2 tsp) saffron threads
1 cinnamon stick
1 tsp (5 ml) ground ginger
2.5 ml (1/2 tsp) ground cumin
juice of 1 lemon
1 lb (450 g) mixed dried fruit, such as prunes, apples, pears and apricots, rinsed, soaked overnight and drained
3 tbsp (60 ml) clear honey
25 g (1 oz) toasted sesame seeds
3 tbsp (60 ml) olive oil
1.25 ml (1/4 tsp) salt
1 onion, skinned and sliced
2 tsp (10 ml) ground coriander
2.5 ml (1/2 tsp) saffron threads
1 cinnamon stick
1 tsp (5 ml) ground ginger
2.5 ml (1/2 tsp) ground cumin
juice of 1 lemon
1 lb (450 g) mixed dried fruit, such as prunes, apples, pears and apricots, rinsed, soaked overnight and drained
3 tbsp (60 ml) clear honey
25 g (1 oz) toasted sesame seeds
method
1. Put lamb, oil, salt, onion, coriander, saffron, cinnamon stick, ginger, cumin, lemon juice and 150 ml (1/4 pint) water in a bowl.
2. Cover, and cook 100% (High) 15 minutes, then 60% (Medium) 35 minutes.
3. Add the fruit and honey, cover, and cook 60% (Medium) 15 minutes, until lamb is tender.
4. Remove lamb and fruit.
5. Skim off fat and cook 100% (High) 4 - 5 minutes to reduce.
6. Return lamb and fruit to liquid and cook, uncovered, 100% (High) 2-3 minutes.
7. Discard the cinnamon stick.
8. Serve hot, sprinkled with the sesame seeds
2. Cover, and cook 100% (High) 15 minutes, then 60% (Medium) 35 minutes.
3. Add the fruit and honey, cover, and cook 60% (Medium) 15 minutes, until lamb is tender.
4. Remove lamb and fruit.
5. Skim off fat and cook 100% (High) 4 - 5 minutes to reduce.
6. Return lamb and fruit to liquid and cook, uncovered, 100% (High) 2-3 minutes.
7. Discard the cinnamon stick.
8. Serve hot, sprinkled with the sesame seeds
serving amount
serves 4
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