Moorish Lamb and Date Stew
Moorish Lamb and Date Stew

Ingredients

Method

  • 1.5kg leg of lamb, cubed
  • 2 tsp each coriander seeds and ground ginger
  • Pinch of saffron
  • 2 tbsp olive oil
  • 18 shallots, peeled
  • 4 cloves of garlic, crushed
  • 1 tbsp flour
  • 1 tbsp tomato puree
  • 1 cinnamon stick
  • 600ml lamb stock
  • 2 tbsp each of parsley and coriander, chopped
  • 1 preserved lemon
  • 100g dates, pitted
  • 1 tbsp honey
  • Pop the lamb in a bowl with the ground coriander, ginger, saffron, and 1 tbsp of oil. Mix well and leave to marinate overnight. The next day, heat the remaining oil in a lidded pain, and brown the lamb all over. Remove, and set aside.
  • Fry the whole shallots in the same pan until golden, then add the garlic and return the meat to the pan. Stir in the flour, the tomato puree, and chuck in the cinnamon stick, before adding the stock and bringing to the boil. Cover, and allow to simmer for at least an hour, or until the lamb is completely tender. Add the herbs, lemon, dates, and honey, stir well to combine and serve with couscous.
30 mins
4 serving
This recipe pairs perfectly with the Unusual Suspects Cab/Mourvedre 2018 from Frankland River, Australia.

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