A Middle Eastern twist on a winter favourite. This rich and aromatic, lamb casserole makes a brilliant alternative to a beef stew. Great with mash potato and spring greens, as well as with a more traditional side dish of couscous. Impress your friends and family with this incredibly simple, hearty main course.
900g of diced leg of lamb
2tbsp of plain flour
Salt and pepper
1tbsp Olive oil
25g unsalted butter
2 medium, diced white onions
1 finely chopped garlic
1tsp ground cumin
½tsp ground all spice
2tbsp tomato puree
250ml of chicken stock
If you fancy making the dish even more authentic, add a handful of dates or dried apricots into the mix before you place the dish in the oven. As the casserole cooks, these little gems will swell up, absorbing the spicy sauce while imparting some of their natural sweetness.
Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Rinse you diced lamp in cold water and allow to drain.
Season the flour with the salt and pepper and toss the lamb in the mix. Remove the flour-coated lamb and dust off any excess flour.
In an enamel casserole dish, heat the olive oil over a high heat. Once hot, place the lamb in the dish and cook until golden brown.
Once the lamb has been sealed, take it out and place on some kitchen paper to drain any excess oil.
Reduce the heat to medium and add the butter. Allow the butter to melt before adding the diced onions.
Allow the onions to sweat down for a couple of minutes before adding the garlic, cumin and all spice.
Heat the onion, spice and garlic mix until the onions are almost completely cooked. Return the lamb to dish, before adding your tomato puree and chicken stock.
Bring the mixture to a simmer before covering the dish and placing in the oven for 90 minutes. Once cooked, serve with some buttery mash and steamed greens.