Ingredients (serves 4-6):
1 kg cubed pcs of leg or shoulder (cheaper) of lamb
1 T ground coriander
1 T ground turmeric
1 T paprika
1 T harissa
5-60 ml olive oil
1 star anise
1 T umami or tomato puree
3 small onions, peeled and quartered
4-5 garlic cloves, crushed
5 tomatoes, quartered (optional)
½ tsp Toasted sesame seeds (optional)
About 12-18 dried apricots
12-18 dried dates, pitted
70 g sultanas
50 ml honey
S&P
In a bowl, toss the lamb in spices (coriander, turmeric, paprika), harissa, and olive oil. Make sure all of the lamb is coated in the spices. Marinade for at least 30 min.
Adding no more oil and over medium heat, put the lamb in a pan (or preferably in a cast iron casserole dish. The oil in the marinade will prevent the lamb from sticking. Add the onions, garlic, umami or tomato puree, and star anise.
Add about 500 ml of water, or just enough to barely cover the lamb. Season. Simmer for at least 1 ½ hrs (up to 2 ½ hrs).
About 20 min to serve, stir in: honey, dried fruits, and sultanas.
About 5 min to serve, add in: tomatoes (if using) and nuts. Check the seasoning.
Just before serving, toss in sesame seeds (if using) and the fresh herbs. Check seasoning and drizzle with about a Tsbp of honey (optional).
