| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Lamb shoulder chops |
| 2 |
tb |
Olive oil |
| 2 |
|
Onions sliced |
| 4 |
|
Cloves garlic |
| 1 |
ts |
Ground cumin; ground coriander, |
|
|
; ground ginger, |
|
|
; turmeric and |
|
|
; cinnamon |
| 1/2 |
ts |
Chilli powder |
| 1 |
pn |
Nutmeg |
| 2 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Dates; quartered |
| 1 |
pk |
Blanched almonds; toasted |
| 2 |
tb |
Fresh coriander |
| 1/4 |
c |
Honey |
INSTRUCTIONS
Cut the lamb of the bone and then cut into 3cm strips.
Put the olive oil into a non-stick frypan on highest setting and brown the
lamb off in batches.
Remove lamb and drain on paper towels.
Add the onions, garlic and spices to the pan and cook at setting 6-7 until
onions are soft.
Return lamb to the mix and pour in the stock.
Cover the pan and simmer at setting 3 for 1 hour then take the lid off and
continue to cook for a further 30 minutes.
Add the dates, honey and almonds and chopped coriander and heat through for
another minute.
Serve with rice or couscous.
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