Publications
- 15.00ml - ground ginger
- 10.00ml - ground cinnamon
- 20.00ml - paprika
- 5.00ml - ground cumin
- 5.00ml - freshly ground black pepper
- 1.00handful - fresh coriander leaves, chopped
- 1.50kg - lamb, deboned and cut into 2cm cubes
- 45.00ml - olive oil
- 3.00 - onions, chopped
- 3.00cloves - garlic cloves, crushed
- 2.50ml - salt
- 200.00g - soft dried figs
- 80.00ml - sultanas
- 100.00g - whole walnuts
- 1.00orange - zest of one orange
- 820.00g - tinned chopped tomatoes
- 4.00 - saffron threads, soaked in water (or 15ml turmeric)
- 300.00ml - chicken stock or water
- 6.00 - fresh mint and coriander leaves, for garnishing
1. Marinate the meat: Mix the first six ingredients in a glass bowl. Add the meat cubes to the spice mixture and use your hands to rub the spices into the meat before covering the bowl and placing in the refrigerator overnight.
2. Heat 20ml of the olive oil in a saucepan until very hot and quickly brown the meat cubes in several batches until golden brown, adding more olive oil if necessary. Preheat the oven.
3. Reduce the heat once all the meat has been removed from the saucepan, then fry the onions until soft and transparent. Add the garlic and fry for a minute or two. Return the meat to the saucepan and add the remaining ingredients. Bring to the boil and then remove the saucepan from the heat. Cover with the lid and place the saucepan in the oven for approximately 2 hours, or until the meat is tender. Remove the saucepan after an hour and stir the contents thoroughly, ensuring that there is sufficient liquid. Return the saucepan to the oven for the last hour.
4. To serve: Place the meat in a suitable serving dish or on a bed of couscous. Sprinkle mint and coriander leaves on top and serve.
