Ingredients - serves 6
|1 tablespoon ground ginger||1lb (450g) onions, peeled, grated or finely chopped|
|1-2 teaspoons coarsely ground black pepper||6oz (175g) ready-to-eat apricots, halved|
|1 tablespoon turmeric||2oz (50g) sultanas|
|1½ tablespoons paprika||3oz (85g) flaked almonds, toasted|
|½ teaspoon chilli powder||1 tablespoon honey|
|2 teaspoons ground cinnamon||½ pint (300ml) tomato juice|
|2lb (900g) boneless lamb, cubed||Large can (400g) chopped tomatoes|
|3 garlic cloves||½ pint (300ml) hot lamb stock|
|½ teaspoon salt||chopped coriander to garnish|
|5 tablespoons olive oil|
- Put all the spices into a small bowl and mix well.
- Put the cubes of lamb into a large bowl, tin in the spice mixture and evenly coat the lamb in the spice mix.
- Peel and chop the garlic cloves, then, using a knife, crush them to a past with the salt.
- Heat 1 tablespoon of the oil in a casserole on a high heat. Add a quarter of the lamb mixture and turn until browned. Remove the lamb with a slotted spoon and set aside.
- Brown the rest of the lamb in batches, adding another tablespoon of oil with each batch.
- Turn the heat to low, add the remaining tablespoon of oil and then the onions and garlic.
- Cook until soft, but not brown, stirring often.
- Return the lamb to the casserole and stir in the remaining ingredients. Bring to the boil, cover and place in an oven pre-heated to 170º/150º fan oven/325ºF/gas mark 3.
- Cook for 2 hours or until the lamb is very tender, stirring halfway through.
- When cooked sprinkle with chopped coriander.
- Once cooled the dish can be frozen and kept for up to a month. When required, defrost thoroughly and heat at 150ºC/130º fan oven/300ºF/gas mark 2 for 30 mins or until hot but not boiling.