Ingredients
The following ingredients have 4 Servings
- 2 tbsp rapeseed or olive oil
- 30 g blanched almonds
- 2 onions (chopped)
- 2 cloves garlic (chopped)
- good pinch saffron threads
- 5 cm piece root ginger (peeled and finely chopped)
- 2 cinnamon sticks
- 1 tsp coriander seeds (crushed)
- ½ tsp cumin seeds (crushed)
- 500 g lean lamb (cut into bite size pieces)
- 500 ml water
- 18 dried apricots
- few strips orange zest (removed with a potato peeler)
- 2 tbsp runny honey
- salt and freshly ground black pepper
- couscous (to serve)
Instruction
- Heat the oil in a shallow pan and stir in the almonds, cook until golden, then add the chopped onions and cook for about 4–5 minutes until softened and beginning to colour.
- Stir in the garlic, then add the saffron, ginger cinnamon, coriander and cumin. Stir well.
- Add the meat to the pan and cook for a few minutes turning to brown slightly, then stir in the water.
- Bring to a simmer, cover and cook for 1 hour until the meat is just tender.
- Add the apricots and orange zest to the pan, cover again and simmer for another 20 minutes.
- Stir in the honey and season well. Cover and cook for 10 minutes. The juices should now be reduced and slightly syrupy. If it is too thick add a little more water, too thin then simmer for a few minutes uncovered.
- Serve with couscous.
