| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Fresh food, New | 1 | servings | |
INGREDIENTS
| 1 1/2 | kg | Leg of lamb; diced |
| 2 | ts | Ground coriander |
| 2 | ts | Ground ginger |
| 1 | Pinches saffron | |
| 1 | tb | Olive oil |
| 18 | Shallots whole; peeled | |
| 4 | Cloves garlic; crushed | |
| 1 | tb | Plain flour |
| 1 | tb | Tomato puree |
| 1 | Cinnamon stick | |
| 600 | ml | Lamb stock |
| 2 | tb | Chopped flat parsley |
| 2 | tb | Chopped coriander |
| A preserved lemon; rind of | ||
| 4 | oz | Pitted medjool dates |
| 1 | tb | Clear honey |
INSTRUCTIONS
1 Put the lamb in a bowl and add the coriander, ginger, saffron and olive oil. Mix and marinade the lamb for 24 hours. Brown off the lamb. Set aside. 2 Fry the shallots until lightly golden and add the garlic and lamb. Add the plain flour, tomato puree and cinnamon stick. 3 Add the lamb stock and bring to the boil. Cover tightly and simmer gently for 1 1/2 hours. Add the chopped parsley, coriander, lemon rind, dates and honey. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
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