• Cooking Time: 2 hours
• Servings: 4
• Preparation Time: 15 minutes
• 1 kg boneless leg/shoulder lamb
• 30 g butter
• 1 brown onion chopped
• 1 tea spoon ground ginger
• 1 tea spoon ground cinnamon
• 1/2 teaspoon black pepper
• 250 pitted chopped dates
• pinch saffron threads
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 40 g slivered almonds

1. Cut lamb into 2.5cm cubes. Melt butter in a heavy based saucepan and fry the onions gently for 8 minutes. Add ginger, cinnamon and black pepper and stir for 1 minute. Increase heat to high, add lamb and brown. Reduce heat, add 400 mls water, dates, saffron. Reduce heat to low, cover and simmer for 1.5 hours. (or put in the slow cooker for longer) Stir occasionally.
2. Stir in honey and lemon juice and season to taste. Simmer for 10 minutes
3. Add almond slivers and serve.

I don't often cook with lamb, however my local butchers sells it and i thought it was time i cooked a new recipe. I really enjoyed this. i actually put this in the slow cooker and just left it and the meat was so tender