An amazing blend of spices that just breath life and colour to this dish. Has great depth of flavour.
I modified an existing recipe that I inherited from my Mother with part of a Rick Stein recipe. The spice blend is my origional mix and the spice paste is from Rick Steins method.
Ive never had a negative report on this recipe, its not as hard as you may think....organisation is the key!!
1. Trim lamb of any excess fat, season well with salt and freshly ground black pepper.
2. Place spice paste ingredients in blender or food processor and blend to a smooth paste.
3. Place spice mix into a small bowl and mix together, sieve if necessary.
4. Heat olive oil in a large flameproof casserole dish. Add lamb pieces and brown. Set aside.
5. Add the spice paste to the remaining oil and fry gently for 3 minutes.
6. Add spice mix and fry for a further minute.
7. Add carrots, onion, potatoes, sweet potatoes, tomatoes, apricots and turn over a few times in the spice mixture.
8. Return the lamb to the pan and add the honey and enough stock to not quite cover the meat.
9. Add bay leaves and 1 teaspoon salt. Bring to the boil and leave to simmer very gently, uncovered 1½ - 2 hours, turning the meat occasionally.
10. Serve with couscous.
Use a large casserole. The meat should be falling off the bone. This dish has great depth of flavour. Don't be put off by quantities of spices, they are all needed.
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