Ingredients Jump to Instructions ↓

  1. 1 1/4 g diced lamb shoulders

  2. 4cm dice

  3. 400 g brown onions wedges

  4. 50 g olive oil

  5. 15 g olives extra

  6. 3 g freshly ground cinnamon

  7. 4 g freschly ground cumin

  8. 8 g sea salt

  9. 700 ml fresh chicken stock

  10. 130 g pitted prunes

  11. 10 g caster sugar

  12. 60 g fresh lime juice

  13. teaspoon saffron threads dissolved

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy based pan, add meat in batches, stir over heat until browned. Remove from pan, repeat with remaining meat.

  2. Add extra oil and onions to the same pan, stir over heat until lightly browned.

  3. Add ground spices and salt, stir over heat for 1 minute or until fragrant.

  4. Add stock, simmer over low heat, covered for 1 hour, stirring occasionally.

  5. Add prunes, sugar, lime juice and saffron water. Cover and simmer a further 30 minutes or until lamb is very tender and a little more lime juice and sugar if required.

  6. Transfer lamb to a deep serving dish, carefully arrange the meat and the pumpkin spooning over the broth.

  7. Cover and place in a warm oven until ready to serve. Serve hot from the same dish with saffron pilaf.

  8. Garnish with 1 chopped onion fried until golden, flaked or chopped toasted almonds or chopped toasted pistachios.


Send feedback