• A generous pinch of saffron
  • Lamb shoulder (300g)
  • 2 knobs of butter
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon of ground ginger
  • 2 teaspoons of cinnamon
  • 2 tablespoons of ground almonds
  • 1 tablespoon of plain flour (30g)
  • 1 tablespoon of tomato purée
  • 1 orange
  • Chicken stock (500 milliliters)
  • A squeeze of honey
  • A handful of dried plums
  • A handful of sultanas
  • 2 plum tomatoes, diced
  • A handful of almonds, toasted
  • A handful of fresh mint, torn up
  • A mug of easy cook and wild rice, boiled and drained


  1. Preheat the oven to 160°C.
  2. Steep the saffron in a little hot water
  3. Cut the lamb into bite-sized chunks.
  4. Peel and slice the onion and garlic.
  5. Heat half the butter in an ovenproof dish until frothy.
  6. Add the lamb and brown well on all sides, then season before removing from the dish.
  7. Throw the onion and garlic in with the remaining butter.
  8. Fry gently until the onions are soft.
  9. Add the lamb back into the pan along with the ginger, cinnamon, ground almonds and flour.
  10. Coat the meat, onion and garlic then stir in the tomato purée and the saffron.
  11. Chuck in the dried plums, sultanas and the tomatoes then squeeze the orange juice and honey into the pan.
  12. Pour in the chicken stock, season and cover the dish.
  13. Cook the lamb in the oven for 2 hours.
  14. Stir half of the almonds and mint through the stew, scattering the rest on top.
  15. Serve the stew over wild rice.