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Ingredients

• 1 tablespoon oil - I used groundnut
• 1 1/4 lb. boneless lamb, cut into bite size cubes. I used a piece of boned & rolled shoulder, which I unrolled and cut up. You can use ready-diced lamb meat if you prefer.
• More oil
• 2 onions, halved and thinly sliced
• 4 garlic cloves, finely chopped
• 2 tablespoons finely chopped root ginger
• (*I cheated and used English Provender's 'Very Lazy' ready chopped garlic, and also their ready chopped ginger - both lifesavers when you're out of the fresh article or just can't be bothered chopping)
• 1 fresh red chilli, de-seeded and finely chopped
• 2 large pinches saffron
• 2 heaped teaspoons ground coriander
• 2 heaped teaspoons ground cumin
• 1 level teaspoon ground cinnamon
• 1 heaped teaspoon mild paprika
• 1 level teaspoon salt
• 3 1/2 oz. dates, stoned and sliced (* I used dried apricots as dates are too sugary for my diabetes. I soaked the apricots for 15 -20 minutes first)
• 1 1/4 pints of lamb stock (*I used the trimmings from the meat plus 2 stock cubes to make a couple of pints of quick stock)
• couscous to serve, cooked according to pack instructions
• 1/2 oz. fresh coriander, chopped
• 1 oz. pistachio nuts, chopped
• Seeds of 1 small pomegranate
• (* a handful of sultanas)

Description

Lamb Is Stewed With Apricots And Spices To Produce An Extremely Rich And Aromatic Dish. No Pretensions To Authenticity Here; I Have Used A Number Of Shortcuts! I Have Listed Variations Where They Occur, Thus*. This Is Adapted From A Recipe Provided By Nor

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