This traditional Moroccan dish makes a tasty supper - great all year-round.
Pre heat oven to 180°C fan 160°C – 350°f- Reg4
Mix cayenne, pepper, paprika, ginger, turmeric & cinnamon together.
Coat lamb with half of mixed spice
Heat 1 tab of oil in pan and brown lamb take out and put in ovenproof casserole dish.
Add onion to oil and add rest of mixed spices cook until onion translucent and spice just cooked.
De-glaze pan with tomato juice for a few minutes then add tinned tomatoes, dried fruits, flaked almonds, stock and honey.
Pour over lamb, cover tightly and put in oven for approx. 1 ½ hours until meat really tender.
Sprinkle with coriander
As with most casseroles make a day in advance to let the spices open out and flavour the lamb.
Roasted vegetable cous cous
½ tsp cayenne pepper
1 tsp black pepper
1 tab paprika
1 tab ground ginger
½ tab turmeric
1 tsp ground cinnamon
250g stewing lamb
1 onion chopped
2 cloves garlic crushed
250g tomato juice
400g tinned tomatoes
50g dried apricots – chopped
25g dates stones & chopped
30g flaked almonds
250g lamb stock
½ tsp honey