Ingredients

Ingredients For the lamb

• 50g/2oz sultanas

• 150ml/5fl oz dry white wine

• 100g/4oz pancetta, cut into cubes

• olive oil, for frying

• 1kg/2lb 4oz lamb shoulder, cut into 2.5cm/1in chunks

• 1 large onion, sliced

• 2 garlic cloves, finely chopped

• 100g/4oz ready-to-eat dried apricots, chopped

• 1 tsp ground cinnamon

• 1 tbsp harissa, or to taste

• 1 litre/1 pint 15fl oz lamb stock

• 1 tbsp sherry vinegar

• salt and freshly ground black pepper

For the rice

• 300g/10½oz mixed wild and long grain rice

• 85g/3oz flaked or slivered almonds, toasted

• small bunch each of mint, parsley and coriander, chopped

Description

Get This Dish On The Go And Then Put Your Feet Up - Three Hours Of Cooking Makes This Harissa-flavoured Lamb Meltingly Tender.

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