Pre-heat oven to 160C(Fan), 180C(No Fan), Gas 4, 356F
- 1.5kg Lamb shoulder, bones cut into 3cm pieces, meat removed and cut into 3cm cubes. Beef or Pork may be used as well.
- 3 tbsps Kit’s Punchy Putney
- 2 Large Onions finely diced
- 2 tbsps Cold Pressed Rapeseed Oil
- 1 tbsp EV Olive Oil
- 4 Cloves garlic, peeled and crushed
- 1 x 400g Tinned Chopped Tomatoes
- 600ml Lamb or Chicken Stock
- 1 tsp Cayenne Pepper/Chilli Powder
- 1.5 tbsps Smoked ground Paprika
- 1.5 tbsps Fresh Ginger, peeled and finely grated
- 2 tsps Turmeric
- 1 stick Cinnamon
- 120g Dried Apricots cut in half
- 60g Prunes/Dates cut in half
- 80g Toasted flaked almonds
- 1 tbsp Honey
- Salt & Black pepper to taste
- 1 bunch (approx 2 tbsps) of fresh coriander, washed and chopped roughly
- 1 bunch (approx 2 tbsps) of parsley, roughly chopped
- 1 bunch (approx 2 tbsps) of fresh mint, roughly chopped
- 2 Tbsps Kit's Peanut Spice
Using a large mixing bowl, mix the cayenne/chilli powder, paprika, ginger, turmeric, cinnamon stick, garlic and Kit’s Punchy Pepper. Then add the meat, stir thoroughly, cover with clingfilm and place in fridge for a couple of hours or even better, over night.
Using a large casserole dish with a lid/foil, a large pot with lid that fits into your oven. Heat the rapeseed oil in the pan on the hob, add the diced onions and stir until glazed (not fried to a crisp), then using a slotted spoon add half the marinaded meat and fry for a couple of minutes, then add the rest of the meat and stir, fry on a high heat until all of the meat has been browned then add all of the marinade and stir in.
Heat for a further 10mins stirring continuously, reduce the heat to a simmer. Add the dried fruits, tinned tomatoes, honey, almonds and enough hot stock to cover everything in the pot, stir thoroughly, cover with a lid and put into the hot oven for approx. 1.5 - 2 hours or until the meat is nice and tender. Check every 30mins that it hasn’t dried out, add more stock to prevent burning.
During the last 15mins, mix in half of the chopped herbs and before serving, sprinkle with the remaining herbs and drizzle the oil oil over the dish to help enhance the flavours.
For real authenticity, serve in a heated Moroccan Tagine but a nice dish with a cover will work too.
Serve with with couscous or rice cooked with saffron, a Tzatziki style yoghurt sauce tabbouleh salad and Kit's Peanut Spice works as a great condiment to give the dish and extra little spice.