Low and slow with cinnamon sticks, preserved lemon and soft apricots — the bark melts into the sauce.
Ingredients
• 800 g lamb shoulder, cubed
• 2 Ceylon cinnamon sticks
• 200 g dried apricots
• 1 preserved lemon, pulp removed, rind sliced
• Onion, garlic, cumin, coriander, tomato passata
Method
1. Brown lamb; soften onions and spices with cinnamon sticks.
2. Add passata and water; simmer covered 90 minutes low.
3. Add apricots and preserved lemon; cook 20 minutes more. Serve with couscous.
← All recipes
