Level of Difficulty:
1/5
Ingredients
- 1 kg Boneless Lamb Leg/ Shoulder, 2cm cubes
- 3-4 tbs olive oil
- 2 cups Australian Prunes
- 1 Cinnamon Stick
- 3 Star anise
- 2 teaspoons Turmeric
- 1 medium Brown onion diced
- 1 tbs crushed Ginger
- 1 tbs crushed garlic
- Pinch Saffron Threads
- 2 tablespoons tomato paste
- Bunch Coriander
- 2 tbs Dukkah
Method
- Heat a heavy- based cast iron pan or tagine.
- Dice onion and add to a pan with olive oil and cook until golden brown.
- Add dice lamb and season with salt and pepper.
- Caramelised meat on all sides then add turmeric, garlic, and ginger, start anise, and cinnamon stick and toast off until fragrant.
- Incorporate tomato paste and saffron threads and steeping water.
- Cover with stock and bring to boil to incorporate flavours,
- Add in prunes then cover with lid and bake in the oven at 160 degrees celsius for 90 mins or until meat is tender
- Remove from oven and sprinkle with Dukkah and chopped coriander.
