Yield: 1 servings
|1½ kilograms||Lamb shoulder chops|
|2 tablespoons||Olive oil|
|1 teaspoon||Ground cumin; ground coriander,|
|; ground ginger,|
|; turmeric and|
|½ teaspoon||Chilli powder|
|2½ cup||Chicken stock|
|½ cup||Dates; quartered|
|1 pack||Blanched almonds; toasted|
|2 tablespoons||Fresh coriander|
Cut the lamb of the bone and then cut into 3cm strips.
Put the olive oil into a non-stick frypan on highest setting and brown the lamb off in batches.
Remove lamb and drain on paper towels.
Add the onions, garlic and spices to the pan and cook at setting 6-7 until onions are soft.
Return lamb to the mix and pour in the stock.
Cover the pan and simmer at setting 3 for 1 hour then take the lid off and continue to cook for a further 30 minutes.
Add the dates, honey and almonds and chopped coriander and heat through for another minute.
Serve with rice or couscous.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.