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1 hr 45 min
8
Autumn, Summer
Looking for ideas for your Easter Sunday family feast? How about this Middle Eastern inspired lamb dish? Perfect for your Easter Sunday lunch or dinner.
Don’t let the look of this dish fool you, yes it looks pretty impressive however super easy to make, you don’t even need a tagine to cook it. This delicious dish is simply cooked in one pot which is a bonus because it saves on washing up, which means more time spent with your loved ones this Easter. If you don’t have access to figs, that’s ok; simply replace them with some fresh chopped pears. If using pears, add them after the lamb as cooked for 1 ½ hours, stir them through and continue to simmer (with the lid off) for a further 15 minutes, until the pears are soft.
Ingredients
- 2 lg Onions, peeled and sliced
- 1 kg Lean lamb, leg or shoulder, cut into 4cm cubes.
- 6 Figs, keep wither whole if small in size or cut in half
- 1/2 Cup Prunes, roughly chopped
- 1/2 Cup Silvered almonds, (plus extra to garnish)
- 1 Tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Ground coriander
- 1 tsp Ground ginger
- 1 tsp Cinnamon
- 1 tsp Black pepper
- Water, to cover the meat
- Salt, to taste
- Cooked cous cous, to serve
Method
- In a large saucepan (or use a tagine if you have one), gently fry the onion in the olive oil until soft, add the meat to the pan and cook until the meat changes colour. Stir in the prunes and figs.
- Add the spices and stir through until fragrant.
- Add water to just cover the meat, season with salt to taste.
- Cover and simmer gently until the meat is tender, about 1 1/2 – 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) Add the slivered almonds and cook for a further 5 minutes uncovered.
- Serve with cous cous and garnish with some slivered almonds.