Sun, 1 October 2023
INGREDIENTS:
1 tbsp smoked paprika
1 tbsp sweet paprika
1 tbsp ground coriander
1 tbsp turmeric
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp cloves
1 tsp cardamom
1 tbsp tomato paste
1.5kg lamb shoulder, well-trimmed and cut into 4cm chunks
4 garlic cloves, chopped
2 onions diced
2.5cm piece of fresh root ginger, peeled and chopped
2 tbsp olive oil
1 can chopped tomatoes
450ml chicken stock
2 tbsp clear honey
225g dried fruit( dates, apricots, raisins will do)
1 diced courgette
50g toasted flaked almonds
Sea salt and freshly ground pepper
Fresh herbs ( parsley, coriander or mint)
Greek yoghurt, to garnish
METHOD:
1. Mix all the spices together in a bowl.
2. Place diced lamb in a separate large bowl and add half the spice mix to the lamb. Cover with
cling film and marinade overnight or up to 4 hours.
3. Place the garlic, onions and ginger into a food processor and pulse until finely minced.
4. Heat a large heavy-based casserole dish over a medium heat.
5. Add 1 tablespoon of oil and brown off the lamb in batches. Place on a plate when browned
off.
6. Add the remaining oil to the pan, then add the onion, garlic and ginger mixture and cook for a
few minutes, until softened but not coloured. Stir in the leftover spice mix and cook for another
few mins.
7. Add the tomato paste, chicken stock and can of tomatoes and honey and the browned lamb
and cook on the stove top on a low heat for 2 hours .
8. Half way through add the diced courgette and dried fruit.
9. Season with salt and pepper, then serve with a dollop of yogurt and flaked almonds and fresh
herbs.
