- Serves: 6
- Cook Time: 3 hours 30 minutes
- Prep Time: 30 minutes plus overnight marinating
- Effort: medium
- 1 1/2 tbsp ground ginger
- 1/2 tsp salt
- 2 tsp freshly ground black pepper
- 2 tsp ground cinnamon
- 3 tsp ground turmeric
- 1 1/2 tbsp paprika
- 1 tsp cayenne pepper
- 1 lamb shoulder, knuckle removed
- 1 head of garlic
- 450 g onions, grated
- 175 g dried apricots, soaked in a little wate
- 85 g blanched flaked almonds
- 55 g raisins or sultanas
- 1 tbsp clear honey
- 1 tsp saffron, soaked in cold water
- 600 ml tomato juice
- 600 ml lamb stock
- 1 tins canned chopped tomatoes
- 1 pickled lemon, rind chopped
- 1 tbsp olive oil
- 25 g coriander leaves, chopped
1. Mix the dried spices together and coat the lamb with the half of the mixture. Leave overnight.
2. Set the oven to 170°C/gas 3. Crush all but 3 garlic cloves with the salt. Slice the 3 uncrushed garlic cloves, make slits all over the lamb and push a slice of garlic into each slit. Heat half the oil in an ovenproof pan and add the remaining spices, crushed garlic and grated onion. Cook until the onion has softened but not browned.
3. Add the apricots and their soaking water, the almonds, raisins or sultanas, honey, saffron, tomato juice, lamb stock and tomatoes and bring to the boil. Transfer to the oven and cook for 2 1/2 - 3 hours, until the meat is tender.
4. Remove the meat and place the sauce over a high heat, until reduced and thickened.
5. Heat the remaining oil in a small saucepan and gently fry the pickled lemon rind for a few minutes. Stir in the chopped coriander.
6. Pour the sauce over the lamb, scatter over the lemon and coriander mixture and serve immediately.
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