Denise says:

This is a one pot stew that can be made in advance and reheated. Be aware that cubed lamb shrinks quite considerably once cooked so be generous with the raw quantity. I like to serve this with couscous or basmati rice mixed with a selection of green herbs – mint, parsley and basil. Serves: 6 people

Ingredients:

3 tablespoons olive oil 1.2 kg lamb shoulder cubed 3 large onions – peeled and roughly chopped 4 carrots – peeled and chopped 6 cloves garlic – peeled and finely chopped 2 teaspoons ground ginger or 3cm fresh ginger - peeled and finely chopped 2 tablespoons ras el hanout – Moroccan spice (just omit if not available) 1 tablespoon honey 1 litre chicken stock ( 2 tablespoons chicken powder with 1 litre water) Pinch of saffron 1 400g tin chopped tomatoes 2 cinnamon sticks 4 strips pared lemon zest 200g dried apple rings 250g soft dried prunes Garnish: 12 dried apple rings, 2 tablespoons fresh parsley and toasted flaked almonds

Method

1) Heat half the oil in a large heavy saucepan. Season the lamb and fry in batches until golden brown. Remove with a slotted spoon and set aside. 2) Add the remaining oil and sauté the onion, carrot, garlic, ginger, ras el hanout and honey and fry for 5 minutes. 3) Return the lamb to the pan and add the chicken stock, saffron, tomatoes, cinnamon and lemon zest. 4) Stir, bring to the boil, cover and simmer for 2 ½ hours. 5) Add the apple rings and prunes and cook for a final 30 minutes. To serve the stylish way: Dust the plate with freshly ground black pepper, and serve with some dried apple rings and a sprinkling of parsley and toasted split almonds.
Tagged in: cinnamon sticks, dried apple rings, Ginger, Lamb, Main course meat, Moroccan, Prunes, Rosh Hashanah, Saffron