We’ve added some sherry here for sweetness, but you can replace with red wine, if you prefer.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 55 mins
Total Time:
2 hrs 20 mins
Cal/Serv:
481
Ingredients
1.4kg boneless lamb leg or shoulder
2tsp.
each ground ginger and coriander
1/2tsp.
saffron
2-3tbsp olive oil
275g
pearl onions or shallots, we used Picard frozen pearl onions
1
garlic clove
1Tbsp.
plain flour
1Tbsp.
tomato paste
550ml
chicken stock
150ml
sherry
1
cinnamon stick
1
bay leaf
75g
pitted dates, chopped
1Tbsp.
runny honey
Handful coriander, roughly chopped, to garnish
Directions
Step 1
Cut the lamb into rough 2.5cm pieces and put into a non-metallic bowl with the ginger, ground coriander, saffron, 1tbsp oil and some seasoning. Mix well to combine. If you have time, cover and chill overnight to marinate.
Step 2
If your onions have skins, put into a heatproof bowl and cover with just-boiled water. Leave for 2min, then drain, rinse under cold water and peel.
Step 3
Preheat oven to 190°C (170°C fan) mark 5. Heat 1tbsp oil in a large, heavy-based casserole dish (that has a lid) over medium high heat and brown the lamb all over (in batches if needed, adding a little more oil before each batch). Stir in the garlic and cook for 1min. Add the onions, flour, tomato purée, stock, sherry, cinnamon stick, bay leaf and some seasoning.
Step 4
Bring to the boil, stirring, then cover and cook in the oven for 1hr 15min, stirring occasionally. Carefully remove from the oven and stir in the chopped dates and honey. Return to the oven (uncovered) for 15-20min, or until the lamb is tender.
Step 5
Garnish with chopped coriander and serve with Nutty Couscous , if you like.
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