1. Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil. 2. Mix well and leave to marinate for 24 hours. 3. Brown off the lamb and set aside. 4. Fry the shallots until lightly golden then add the garlic and the lamb. 5. Add the flour, tomato puree and cinnamon stick. 6. Stir in the lamb stock and bring to the boil. 7. Cover tightly and simmer gently for 1 1/2 hours. 8. Add the parsley, coriander, lemon rind, dates and honey. 9. Accompaniments Serve with spiced couscous. 10. This sounds like the type of thing that might work well in a crockpot. ---------------------------------------------------------------------------
Nutrition
Ingredients
