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lamb ground coriander ground ginger saffron olive oil shallots garlic flour tomato puree cinnamon lamb stock flat leaf parsley Coriander dates clear honey
Viewed: 38 - Published at: 4 years agoIngredients
- 3 1/4 lbs leg of lamb, diced
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 1 pinch saffron
- 1 tablespoon olive oil
- 18 whole shallots, peeled
- 4 garlic cloves, crushed
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato puree
- 1 cinnamon stick
- 1 pint lamb stock (or chicken stock)
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons chopped coriander
- 1 preserved lemon, rind of, minced
- 4 ounces pitted medjool dates, chopped
- 1 tablespoon clear honey
Method
- Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
- Mix well and leave to marinate for 24 hours.
- Brown off the lamb and set aside.
- Fry the shallots until lightly golden then add the garlic and the lamb.
- Add the flour, tomato puree and cinnamon stick.
- Stir in the lamb stock and bring to the boil.
- Cover tightly and simmer gently for 1 1/2 hours.
- Add the parsley, coriander, lemon rind, dates and honey.
- Accompaniments Serve with spiced couscous.
- This sounds like the type of thing that might work well in a crockpot.
