Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Shoulder of lamb cut into 6 pieces |
| 2 teaspoons | Saffron stamens |
| 4 teaspoons | Ground ginger |
| 4 tablespoons | Paprika |
| 2 teaspoons | Ground black pepper |
| 2 teaspoons | Ground cinnamon |
| \N \N | Olive oil for frying |
| 6 \N | Cloves garlic; peeled and diced |
| 2 \N | Onions; chopped |
| 100 grams | Blanched whole almonds; not flakes |
| 1 \N | Cinnamon stick; broken in two |
| 600 millilitres | Tomato juice |
| 600 millilitres | Lamb stock |
| 1 \N | 400 g tin chopped tomatoes |
| 450 grams | Tomatoes; peeled, seeded and |
| \N \N | ; roughly chopped |
| 100 grams | Raisins |
| 2 tablespoons | Liquid honey |
| ½ bunch | Chopped coriander |
Trim the fat from the lamb. Toss the lamb with half the spices and marinade overnight.
In a large pan fry the pieces of lamb in olive oil to brown all over, add garlic and grated onion and the rest of the spices. Add almonds and cinnamon sticks and cover with tomato juice, stock and tinned tomatoes.
Bring to the boil and simmer for 1½ hours.
Remove the meat and add the tomatoes, raisins, honey and cook until tomatoes have broken down and the sauce is thick. Return the lamb to the sauce and fold in the chopped coriander and season to taste.
Serve with couscous.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.