Ingredients
The following ingredients have 4 Servings
- L
- a
- m
- b
Instruction
- <p>To make the baharat spice mix:</p> <p>Grind all the spices together (you’ve been warned it will make a hell of a racket). This will keep for a long, long time, as long as you store it in an airtight container.</p> <p>To make the spicy lamb:</p> <p>Heat 4 tbsp oil in a heavy casserole and brown the lamb, a few pieces at a time.</p> <p>Remove to a plate, add the onion and garlic to the pan and cook on a very low heat for 5 minutes. Mix the ground spices into the flour and tip into the pan, still on a low heat and stirring all the time for 2–3 minutes, until you feel the flour is cooked. Add 300ml (½ pint) of the stock and the tomato purée. (You might want to add a bit more stock later if you think the sauce is too thick.)</p> <p>Fry the cumin seeds in 1 tsp very hot oil in a small frying pan for a few seconds, until they start to jump, then stir them into the stew. Bring the stew up to a bubble, then turn down to a very low heat and leave to simmer for about 45 minutes, or until the meat is tender. Or (lazy way out) cook in a moderate oven (about 180ºC/gas mark 4) for about the same length of time. (I think this is better, because you don’t have to keep looking to see if the bottom of the stew is sticking.)</p> <p>Serve garnished with fresh chopped coriander to taste.</p>
