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