Prep time:
Cooking time: 3 hours
Total time:
Serves: 5
750g lamb, cut into cubes
3 2 red onions, sliced
2 large garlic cloves, crushed
1tbsp dried cinnamon
2tsp sweet paprika
2tsp ground cumin
2tsp ground ginger
1 tin of chopped tomatoes
few strands of saffron, soaked in a tbsp warm water
15g fresh coriander (half a bunch), stems roughly chopped
1 tin of chickpeas, drained
toasted almonds and pomegranate seeds to decorate (optional)
75g each of dried dates and dried apricots, roughly chopped
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous cous and roast squash salad (see next page).
To serve: sprinkle with toasted flaked almonds, pomegranate seeds and scatter over the coriander leaves. You could perhaps drizzle over some yoghurt, too.
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