| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Shoulder of lamb; knuckle removed |
| 1 |
sm |
Head garlic; peeled and crushed |
|
|
; with salt |
| 1 |
tb |
Ground ginger |
| 1 |
ts |
Saffron |
| 2 |
ts |
Turmeric |
| 1 |
ts |
Paprika |
| 1 |
ts |
Ground black pepper |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground cinnamon |
| 1 |
lb |
Grated onion |
| 1 |
pt |
Tomato juice |
| 1 |
pt |
Lamb stock |
| 2 |
lb |
Tomatoes; peeled, seeded and |
|
|
; roughly chopped |
| 6 |
oz |
Dried apricots; soaked in water |
| 3 |
oz |
Flaked almonds |
| 2 |
ts |
Liquid honey |
| 2 |
oz |
Sultanas |
| 1 |
oz |
Coriander; chopped |
| 1 |
|
Pickled lemon rind; chopped |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Coat the lamb with the paprika, cayenne pepper, black pepper and saffron.
In a hot pan, add the oil and brown the lamb on both sides for a few
minutes until the spices become crusty.
Pre-heat the oven to 150-170C. In a large pot, soften the grated onion,
garlic and salt, then add the cinnamon and turmeric. Add the sultanas,
almonds, apricots, honey, lamb stock and tomato juice.
Bring the dish to the boil and place in a slow oven for 2 hours.
Remove the pot from the oven and lift the lamb on to a serving plate. Skim
the fat from the top of the sauce with a ladle. Add the tomatoes and cook
for 3 minutes. In another pan, fry the pickled lemon rind and coriander in
some oil.
Spoon the sauce over the lamb and garnish with the lemon and coriander.
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