Morrocan Lamb Dates
Lamb, dates, spices and masses of coriander - one of my favourite dishes. everyone comes back for seconds...
Steps
Remove the lamb from the bone , trimming off some / most of the fat to your preference.
Cube the meat and place in a bowl.
Boil up the bones to make ~ 2 pints of stock leave to simmer for an hour.
Once cooled , run through a sieve and refrigerate until required.
Whilst the stock is simmering , place the cumin and sesame seeds into a pestle and pound them.
Add the remaining marinade ingredients and mix well.
Thoroughly mix the marinade into the meat , cover the bowl with cling film and refrigerate for 4 hours , or ideally overnight.
Allow the lamb to return to room temperature , mix well , and sear in a hot frying pan - only adding further oil if required.
Place the seared meat into a large casserole.
Soften the dates and apricots in the frying pan , then de-glaze the pan with some of the stock.
Add to the casserole.
Add half the fresh coriander and the ground almonds to the casserole along with the remaining stock.
Place in the oven on 140c for 2 to 3 hours or until the m.
Ingredients
leg of lamb, dates, dried apricot, sliced almonds, onions, fresh coriander, ground almonds, olive oil, cumin seeds, sesame seeds, ras el hanout spice mix, ground cinnamon, garlic cloves