About the Recipe
Author:
Chloe, adapted from Lucy Parissi
A comforting, hearty meal for the depths of winter – the house always smells divinely cosy while it’s bubbling away in the oven. I absolutely love this recipe and always make sure there are plenty of leftovers to freeze for lunches or days we don’t feel like cooking.
Ingredients
750-1500g diced lamb (approx. you can vary this quite a bit to suit what you have available, if you don’t have a lot of lamb and want to stretch it out a bit, add a can of drained and rinsed chickpeas at step 3)
1-2 tbsp oil for frying
2-4 garlic cloves, minced
1 tbsp fresh ginger, grated or minced
2 tsp cinnamon
2 tsp cumin
2 tsp turmeric
3-4 tbsp tomato paste
Juice from half a lemon
2 tbsp honey
400g tin chopped tomatoes
1/3 cup sultanas or raisins
2 cups vegetable or chicken stock
To serve
Couscous or rice
1/3 cup chopped dates
Chopped coriander or parsley
Preparation
In an oven-proof casserole dish with a lid, cook the lamb over high heat until browned.
Reduce the heat to medium and add the garlic, ginger and spices.
Stir in the tomato paste, lemon, honey, tomatoes, sultanas and stock.
Cover and cook in a 160C oven for 2 – 4 hours until the lamb is tender and everything has thickened. Add water during cooking if things have thickened a bit too much for your liking.
Serve with couscous, garnish with the dates and herbs.