ingredients
3 pound boneless leg or shoulder of lamb
2 tsp ground ginger
2 tsp ground cilantro
1/2 tsp saffron strands
5 tbsp olive oil
salt and pepper
10 ounce baby onions or shallots
1 garlic clove, peeled and crushed
1 tbsp All purpose flour
1 tbsp sun-dried tomato paste
3/4 pint lamb or chicken stock
1/4 pint sherry
2 tbsp chopped cilantro, plus extra to garnish
2 tbsp chopped parsley
1 bay leaf
1 cinnamon stick
3/8 cup pitted dates
1 tbsp thin honey
method
1. Cut the lamb into 1 1/2 inch cubes. Put into a bowl with the ground spices, saffron and 1 tbsp olive oil. Season with salt and pepper, then cover and leave to marinate in the fridge for at least 4 hours, preferably overnight.
2. Immerse the onions or shallots in boiling water for 2 minutes, then drain. Refresh in cold water, drain and peel. Put to one side.
3. Heat 1 tbsp olive oil in a heavy-based flameproof casserole and brown the lamb in batches, using more oil as necessary. Add the garlic and stir for 1 minute.
4. Return the lamb to the casserole. Stir in the flour and tomato paste, then add the onions, stock, sherry, herbs and cinnamon stick. Season with salt and pepper. Bring to a simmer, then cover and cook in the oven at 180°C (160°C fan oven) for 1 1/4 hours, stirring occasionally.
5. Discard the cinnamon and bay leaf. Add the dates and honey to the casserole and return to the oven for 15 - 20 minutes. Scatter with chopped cilantro to garnish and serve with couscous.
