Serves 4.
1 kg of lamb, diced 2cm cubes (or chops)
2 1/2 tbs olive oil
175 grams butter
1 onion coarsely chopped
1 tbs finely chopped fresh ginger
1/8 tsp saffron
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/2 tsp ground nutmeg
4 sprigs parsley
3 sprigs fresh coriander
1 litre meat stock
3 medium carrots, peeled and cut into 3 cm fingers
3 medium
tomatoes, coarsely chopped, (or 440 g tin of dices tomatoes, partly drained)
1/4 cup dark/strong honey
1/2 cup raisins or sultanas
2 medium zucchini, cut into 5 cm fingers
1 440 g tin of chickpeas, drained and washed under cold water
chopped fresh coriander for garnish
Sprinkle the meat with pepper. Using a large frying pan, heat 2 tbs of the olive oil over a medium-heat. Saute the meat a few bits at a time until well, browned - about 8 minutes per batch. Transfer to a large heavy pot/casserole, with lid.
Add 100 grms of the butter to the lamb. Over medium heat, add 2/3 of the chopped onion, the ginger, saffron 1/4 tsp of cinnamon, turmeric and nutmeg. Tear the coriander and parsley into bits and add to pot. Stir in the meat stock and bring to boil. Reduce heat, cover and simmer for 30-60 minutes (until the meat is soft to eat). Add the carrots and cook covered for 20 minutes.
While the meat is cooking, heat the remaining 1 tbs of oil in the frying pan and over a medium heat stir in the remaining onion and cook until golden. Sprinkle with remaining 1/4 tsp of cinnamon, add the chopped tomatoes, honey raisins or sultanas. Raise heat slightly and cook until all the excess liquid has evaporated. About 15 minutes.
Stir the tomato mixture into the lamb, add the zucchini and chick peas. Heat to boiling and reduce the heat to simmer. Cook 25 minutes with lid on.
There will be a lot of liquid in the pot which, if not served with the lamb, is a great soup.
Serve with couscous or some form of rice pilau. This should have a sweet spicy taste, cinnamon, cumin seed, onion, sultanas, sunflower seeds or similar sorts of thing.
