1. Crush coriander and cumin seeds with rosemary in 1 tbsp olive oil. 2. Rub mixture over the lamb and season with salt and pepper. 3. Dust lamb with flour. 4. Heat thick bottomed casserole dish with olive oil. 5. Add lamb and brown all over. 6. Remove meat and using same pan on lower heat add the garlic, onions and a pinch of salt. 7. Sweat until onions are soft. 8. Add vinegar and honey and let reduce to a syrup. 9. Add white wine and simmer 3 minutes. 10. Add tomatoes and stock. 11. Bring to the boil then return the lamb. 12. Cover dish with lid or aluminium foil. 13. Place in 180 Degrees C (350 Degrees F) oven for 2 hours. Turn every 30 minutes. 14. Remove lid and cook for a further 30 minutes uncovered. 15. Skim off fat, taste for seasonings and finish with marjoram. 16. Yum! ---------------------------------------------------------------------------
Nutrition
Ingredients
