| 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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