Prep 45 mins
Cook 2 hrs 30 mins
A whole leg of lamb (bone and all) goes into the pot with your standard veggies, lots of garlic, most of the spice cabinet, dried fruit and a whole bottle of wine! Two and a half hours later it's velvety soft and begging to be spooned over your favourite rice or grain.
- 1587.57 g leg of lamb, with bone (5 lbs bone-in)
- 78.07 ml fine rice flour or 78.07 ml cornflour, sifted
- 4.92 ml kosher salt
- 4.92 ml black pepper
- 2.46 ml mustard powder
- 59.14 ml olive oil
- 2 large sweet onions, halved and sliced
- 1 garlic clove, minced
- 5 carrots, peeled and sliced into coins
- 3 stalk celery, sliced
- 14.79 ml ground coriander
- 14.79 ml ground cumin
- 4.92 ml ground ginger
- 4.92 ml paprika
- 4.92 ml cinnamon
- 2.46 ml allspice
- 750 ml merlot or 750 ml Burgundy wine
- 354.88 ml chicken broth
- 29.58 ml tomato paste
- 2 sprig fresh thyme
- 1 lemon, zest of
- 8 garlic cloves, halved
- 20 prunes, halved
- 30 dried apricots, halved
- salt and pepper
- Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
- Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
- Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
- Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
- Cook for 5 minutes over medium flame.
- Add all the spices and continue to cook for a couple of minutes, until fragrant.
- Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
- Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
- Season with salt and freshly ground black pepper.
- Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
- Remove the bone and cook, uncovered, for 30 minutes longer.
- Serve over brown rice, Israeli couscous or your favourite ancient grain.