1. Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside. 2. Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat. 3. Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate. 4. Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery. 5. Cook for 5 minutes over medium flame. 6. Add all the spices and continue to cook for a couple of minutes, until fragrant. 7. Add the lamb back to the pot, add the bone and pour in the wine and chicken broth. 8. Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit. 9. Season with salt and freshly ground black pepper. 10. Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender. 11. Remove the bone and cook, uncovered, for 30 minutes longer. 12. Serve over brown rice, Israeli couscous or your favourite ancient grain. ---------------------------------------------------------------------------
Nutrition
Ingredients
