Cooking time: 1 hour 15 minutes
Serving size: Serves 6
INGREDIENTS
2 Tbsp neutral oil (rapeseed/sunflower oil)
800g stewing lamb or lean boneless leg or shoulder of lamb cut into 2,5 cm pieces
2 large onions, coarsely chopped
6 large garlic cloves (crushed)
150g ready to eat dried apricots, quartered
1 tsp ground ginger
1 tsp ground cinnamon
2 1/2 tsp paprika
2 small preserved lemons (finely chopped, remove seeds)
a pinch of saffron soaked in 1/4 cup of hot water
2 x 400g can chopped tomatoes
salt and freshly ground black pepper
chopped parsley to garnish
METHOD
1.) Heat the oil in a large frying pan and brown the lamb in batches. When brown remove with a slotted spoon and put on a plate to one side.
2.) In a large pot, heat 1 Tbsp neutral oil and add the onions and the crushed garlic. Cook on a medium/low heat for about 10-15 minutes until the onions are soft and translucent.
3.) Increase the heat and add the spices, including the saffron and soaking liquid, apricots, lemon, tomatoes and browned lamb to the pan. Bring to the boil, season with salt and pepper, cover the pot with a lid and cook on a low heat until the meat is very tender (35-45 minutes).
4.) I usually serve this with couscous and cumin and cinnamon roasted onions and carrots. It's equally delicious with rice.
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