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  • 1 tsp ground ginger
  • 1 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1 x 1kg 250g Lamb shoulder, knuckle removed
  • 1 bulb Garlic, peeled
  • 3 tbsp Olive oil
  • 450g Onions, grated
  • 175g Dried apricots, soaked in water to cover
  • 75g flaked almonds
  • 50g sultanas or raisins
  • 1 tbsp clear honey
  • 500ml tomato juice
  • 700g Tomatoes, peeled, seeded and roughly chopped
  • 500ml lamb stock
  • For the lemon and coriander garnish:
  • 1 tsp Olive oil
  • 1 pickled lemon, chopped
  • 1 tsp saffron strands
  • 2 tsp Turmeric
  • 1 tbsp Paprika
  • 1/2 tsp cayenne pepper
  • 3 tbsp chopped Coriander


  • Combine the ginger, pepper and cinnamon and rub all over the lamb.
  • Leave in the fridge to marinate overnight.
  • Preheat the oven to 160C/gas 2.
  • Shred three of the garlic cloves.
  • Using the tip of a sharp knife, make small indentations all over the lamb and push in slivers of garlic.
  • Finely chop the remaining garlic.
  • Heat the olive oil in a heavy casserole pan set over a high heat.
  • Quickly brown the lamb all over - it should take about 10 minutes.
  • Add the remaining garlic and onion to the same pan; turn down the heat and soften the onions, without letting them brown.
  • Add the apricots along with their soaking water. Stir in the almonds, raisins, sultanas, honey, tomato juice, tomatoes and lamb stock.
  • Bring to the boil, place in the oven and cook for 3 hours.
  • For the lemon and coriander garnish, heat the olive oil in a frying pan and add the lemon rind, saffron, turmeric, paprika, cayenne pepper and chopped coriander.
  • Fry gently for 1-2 minutes.
  • Remove the lamb from the oven and serve with the lemon and coriander garnish on the side.
  • This dish goes particularly well with jewelled couscous.

Categories: African  Dinner  Main Dish  Oven  Stove 
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