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  • 1.25 g Diced lamb shoulders 4cm dice

  • 400 g Brown Onions wedges

  • 50 g Olive Oil

  • 15 g Olives extra

  • 3 g Freshly Ground Cinnamon

  • 4 g Freschly Ground Cumin

  • 8 g sea salt

  • 700 ml Fresh chicken stock

  • 130 g Pitted Prunes

  • 10 g caster sugar

  • 60 g Fresh Lime juice

  • 0.25 teaspoon Saffron threads dissolved


  • 1.

    Heat oil in a heavy based pan, add meat in batches, stir over heat until browned. Remove from pan, repeat with remaining meat.

  • 2.

    Add extra oil and onions to the same pan, stir over heat until lightly browned.

  • 3.

    Add ground spices and salt, stir over heat for 1 minute or until fragrant.

  • 4.

    Add stock, simmer over low heat, covered for 1 hour, stirring occasionally.

  • 5.

    Add prunes, sugar, lime juice and saffron water. Cover and simmer a further 30 minutes or until lamb is very tender and a little more lime juice and sugar if required.

  • 6.

    Transfer lamb to a deep serving dish, carefully arrange the meat and the pumpkin spooning over the broth.

  • 7.

    Cover and place in a warm oven until ready to serve. Serve hot from the same dish with saffron pilaf.

  • 8.

    Garnish with 1 chopped onion fried until golden, flaked or chopped toasted almonds or chopped toasted pistachios.

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