Another recipe from the family archive!
- Neck and shoulder of lamb, 2kg – diced
- Garlic, 4 cloves
- Onion, 1 chopped
- Rosemary, a small bouquet
- Salt and pepper
- Prunes, a big handfull – stoned and soaked
- Water to cover
- Dash of olive oil
- Ras-el-hanout 1 Tbsp
- Cumin, 1 Tbsp
- Fresh ginger, 1 small chunk
- Cinnamon stick
- Coriander and parsley to finish
Use a deep pan or cocotte with a lid. A heavy cast iron one is best.
Chop and fry the onion and garlic and then brown the meat in the oil.
Cover the meat with water and bring to a boil. Add the prunes but without the stones. Add the spices, generously. Ras-el-hanout is a typical morroccan spice mix. You can find it in London in the Spice shop in Portobello (see my Addresses page).
Put in the oven at 180 and keep covered for 1 and a half hour to 2 hours.
Before serving, give it a last boil on the stove, garnish with fresh parsley and coriander. I have got plenty of herbs growing in pots on my balcony this year and I am loving this new pursuit…
The meat must be really tender so it cuts up with a fork, and heady with spices : you serve it with a buttered couscous or a bulgur grain. Tonight, I am using quinoa for a change! It is a high protein grain and it works well with lots of meaty sauce…
Table set, champagne chilled… Just waiting for our guests to arrive.
Sorry no photo: It was eaten up before I thought of it…