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Prep 1 hr
Cook 3 hrs
Lamb, dates, spices and masses of coriander - one of my favourite dishes. Everyone comes back for seconds...
- 2 kg leg of lamb or 1 leg of lamb
- 236.59 ml dates (chopped)
- 118.29 ml dried apricot (chopped)
- 14.79 ml sliced almonds
- 2 onions (finely chopped)
- 1 bunch fresh coriander
- 14.79 ml ground almonds
- 14.79 ml sliced almonds
- 14.79 ml olive oil
- 29.58 ml olive oil
- 9.85 ml cumin seeds
- 4.92 ml sesame seeds
- 9.85 ml ras el hanout spice mix (spice mix)
- 4.92 ml ground cinnamon
- 3 garlic cloves (finely chopped)
- 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. (Trim off any scraps from the bone and feed to any nearby salivating pets).
- 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 (plastic wrap) and refrigerate for 4 hours, or ideally overnight.
- Allow the lamb to return to room temperature, mix well (to coat evenly with marinade), 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 (284F) for 2 ½ to 3 hours or until the meat is very tender and the stock has reduced to a thick sauce (check a couple of times during cooking and add a little water if necessary / it too much stock remains, remove lid and simmer on the hobs until thickened).
- Remove from the oven, transfer to a warmed serving dish and sprinkle with the flaked almonds and coriander. Serve with couscous / Ras el Hanout couscous.
As I was making this just for myself I lowered the amount to one serving and used a lamb shank. I still followed the meat removal and all but only had the time to marinate for 2 hrs so I added a bit of strong chicken broth. It worked just fine and the finished dish utterly delicious. I make the ras el hanout from a recipe here on food and always keep it on hand. I'll make this again when I have time to let it marinate overnight but I can't imagine it being much better. Made for PAC, Spring 2014.