|
A favourite winter comfort food for us and a good dish for bonfire night celebrations. We like it served with couscous and/or warm peshwari naan.
Ingredients: (serves 6)
|
1 tablespoon ground ginger
|
1lb (450g) onions, peeled, grated or finely chopped
|
|
1-2 teaspoons coarsely ground black pepper
|
6oz (175g) ready-to-eat apricots, halved
|
|
1 tablespoon turmeric
|
2oz (50g) sultanas
|
|
1½ tablespoons paprika
|
3oz (85g) flaked almonds, toasted
|
|
½ teaspoon chilli powder
|
1 tablespoon honey
|
|
2 teaspoons ground cinnamon
|
½ pint (300ml) tomato juice
|
|
2lb (900g) boneless lamb, cubed
|
Large can (400g) chopped tomatoes
|
|
3 garlic cloves
|
½ pint (300ml) hot lamb stock
|
|
½ teaspoon salt
|
chopped coriander to garnish
|
|
5 tablespoons olive oil
|
|
|
Method
- Put all the spices into a small bowl and mix well.
- Put the cubes of lamb into a large bowl, tin in the spice mixture and evenly coat the lamb in the spice mix.
- Peel and chop the garlic cloves, then, using a knife, crush them to a past with the salt.
- Heat 1 tablespoon of the oil in a casserole on a high heat. Add a quarter of the lamb mixture and turn until browned. Remove the lamb with a slotted spoon and set aside. Brown the rest of the lamb in batches, adding another tablespoon of oil with each batch.
- Turn the heat to low, add the remaining tablespoon of oil and then the onions and garlic. Cook until soft, but not brown, stirring often.
- Return the lamb to the casserole and stir in the remaining ingredients. Bring to the boil, cover and place in an oven pre-heated to 170º/150º fan oven/325ºF/gas mark 3.
- Cook for 2 hours or until the lamb is very tender, stirring halfway through.
- When cooked sprinkle with chopped coriander.
Once cooled the dish can be frozen and kept for up to a month. When required, defrost thoroughly and heat at 150ºc/130º fan oven/300ºF/gas mark 2 for 30 mins or until hot but not boiling.
|
