Ingredients

The following ingredients have 16 Servings
  • 240ml (1 cup) olive oil
  • 4 onions, chopped
  • 10cm (4 in) fresh ginger, peeled and grated
  • 4kg (9 lbs) stewing lamb, diced
  • 5ml (1 tsp) salt
  • 10ml (2 tsp) ground coriander
  • 10ml (2 tsp) ground cinnamon
  • 10ml (2 tsp) ground cumin
  • 4 cinnamon sticks
  • Pinch of saffron
  • 500g (1 lb) prunes
  • 240ml (1 cup) honey
  • 20ml (4 tsp) orange blossom flower water
  • One bunch of fresh cilantro
  • 250ml (1 cup) slivered almonds

Instruction

  • Heat half of the oil in a large lidded pan.
  • Add the onion and ginger to the pot and fry until softened.
  • Add the remainder of the oil to the pot and add the lamb to the onion mix and cook until the meat is coloured on all sides.
  • Season the meat and add the coriander, two types of cinnamon, cumin and saffron to it.
  • Stir thoroughly and pour enough water over the meat to cover and bring the pot to the boil.
  • Turn the heat down, put the lid on, and allow the meat to simmer slowly for about two hours.
  • Add the prunes and simmer for another 30 minutes.
  • Stir in the honey and sprinkle orange flower water.
  • Serve on a bed of fluffy couscous, and top with cilantro and toasted slivered almonds.