Lamb with Rose Harissa and Apricots (4)
Ingredients
Instructions
  1. Put the ground spices – cinnamon, cumin, turmeric, paprika – into a mixing bowl, add the lamb and toss thoroughly and set aside for a couple of hours. If you had overnight, that would be even better.
  2. Set the oven at 180C/gas mark 4. Warm the oil in a deep, heavy-based casserole over a moderate to high heat, then add the lamb and fry until lightly browned, stirring and turning the meat from time to time. Take care not to let the spices burn.
  3. While the meat is frying, peel and roughly chop the onions. Lift the meat out with a draining spoon and set aside, then add the onions to the pan (with a little more oil if necessary) and let them cook for a good 10-15 minutes, stirring regularly over a moderate heat. Peel and thinly slice the garlic, then add to the onions.
  4. Halve and stone the apricots, if they have stones. Add the sultanas, honey, stock, tomatoes and apricots and bring to the boil. Lower the heat, add the browned meat and cover with a lid. Transfer the casserole to the oven and cook for 2 hours till the meat is tender, but not soft.
  5. Stir in the rose harissa and the juice of half the lemon; taste and adjust with more lemon, harissa and salt if you wish.