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Ingredients

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1kg diced lamb
• 1 litre vegetable stock
• 1 orange, zest only, cut into very thin strips
• 1 pinch saffron threads
• 1.6kg cooked chickpeas
• 12 small prunes, stones removed
• 150g flaked almonds for garnish
• 2 tablespoons olive oil
• 2 tablespoons tomato puree
• 250g dried apricots
• 250g dried dates, stones removed
• 3 onions, chopped
• 3 tablespoons honey
• 75g fresh coriander, chopped
• harissa paste to taste

Description

This Middle Eastern-inspired Stew Is Made In A Large Saucepan, But The Results Are Still Superb. The Lamb Is Succulent And Tender And Goes Well With Couscous.

All Recipes UK