Serves 4 · 2 hrs (20 mins hands-on) · Uses: 2 packs of our organic diced lamb
Warm spice, a little sweetness and plenty of crunch. It all comes together in one pot.
From the butchers
We dice our lamb from the shoulder, a hard-working cut with plenty of flavour and just enough fat to keep it tender through a long, gentle cook. Brown it in batches and don't rush it: that colour is where the depth of the sauce comes from.
Ingredients
- 2 packs diced lamb (2 x 400g)
- 2 tbsp olive oil
- 2 onions, finely sliced
- 3 garlic cloves, grated
- Thumb of fresh ginger, grated
- 2 tbsp ras el hanout
- 1 cinnamon stick
- Pinch of saffron, soaked in 2 tbsp hot water (optional)
- 1 x 400g tin chopped tomatoes
- 300ml chicken or lamb stock
- 100g dried apricots, halved
- 1 tbsp runny honey
- 50g shelled pistachios, roughly chopped
- Small bunch of coriander
To serve: buttery couscous, pomegranate seeds and a spoon of yoghurt.
Method
- Season the lamb and brown it in batches in the oil in a heavy casserole. Lift out.
- Lower the heat and cook the onions for 10 minutes until soft and golden. Add the garlic, ginger, ras el hanout and cinnamon and cook for 1 minute.
- Return the lamb with the saffron, tomatoes and stock. Bring to a simmer, cover and cook gently for 1 hour.
- Add the apricots and honey and cook uncovered for another 30 to 40 minutes, until the lamb is tender and the sauce has thickened.
- Season to taste. Scatter with the pistachios and coriander and serve with couscous, pomegranate and yoghurt.
Allergens: nuts (pistachio), gluten (couscous), milk (butter and yoghurt), sulphites (dried apricots, if sulphured).
Thank you from the farmers and butchers.
