100ml Extra Virgin Olive Oil
1kg Boneless Lamb Shoulder (Diced 2cm Cubes)
1 Brown Onion (Chopped)
1 tea spoon Coriander Seeds
1 teaspoon Cumin Seeds
1 tea spoon Fennel Seeds
A Couple of Twists of Pepper Grinder
Brown Lamb in olive oil, once brown add onions and spice and cook for a further 3 minutes.
1 Cinnamon Quill
Zest of 1 Lemon
4 Pitted Dates
10 Dried Apricots
2 Dried Pears (Cut inHalf)
Add Water, cinnamon, zest and dried fruit
Bring to simmer
Cover tightly, and simmer until lamb is tender. About 1 hour.
If it starts to look a bit dry, don’t be afraid to add a little more water.