Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
Mix well and leave to marinate for 24 hours.
Brown off the lamb and set aside.
Fry the shallots until lightly golden then add the garlic and the lamb.
Add the flour, tomato puree and cinnamon stick.
Stir in the lamb stock and bring to the boil.
Cover tightly and simmer gently for 1 1/2 hours.
Add the parsley, coriander, lemon rind, dates and honey.
Accompaniments Serve with spiced couscous.
This sounds like the type of thing that might work well in a crockpot.
Ingredients:
3 1/4 lbs leg of lamb, diced
2 teaspoons ground coriander
2 teaspoons ground ginger
1 pinch saffron
1 tablespoon olive oil
18 whole shallots, peeled
4 garlic cloves, crushed
1 tablespoon all-purpose flour
1 tablespoon tomato puree
1 cinnamon sticks
1 pint lamb stock ( or chicken stock)
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped coriander
1 preserved lemons, rind of, minced
4 ounces pitted medjool dates, chopped
1 tablespoon clear honey
Steps/Methods:
Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
Mix well and leave to marinate for 24 hours.
Brown off the lamb and set aside.
Fry the shallots until lightly golden then add the garlic and the lamb.
Add the flour, tomato puree and cinnamon stick.
Stir in the lamb stock and bring to the boil.
Cover tightly and simmer gently for 1 1/2 hours.
Add the parsley, coriander, lemon rind, dates and honey.
Accompaniments Serve with spiced couscous.
This sounds like the type of thing that might work well in a crockpot.
