Moroccan Lamb - Steve Brown

PREPARATION 1 HOUR
COOKING 1½ HOURS.

Serves 8

Ingredients:
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground ginger
1.5kg/ 3lb 5oz boneless shoulder of lamb, cut into chunky strips
2 tbsp. olive oil
1 large onion. Finely chopped.
4 garlic cloves, thinly sliced
200g/ 8oz ready-to-eat dried apricots, halved
200g/ 8oz stoned ready-to-eat prunes, halved
700ml/ 1¼ pints hot lamb stock
6 tomatoes, roughly chopped
Grated rind and juice of 1 lemon
4 tbsp. roughly chopped fresh coriander
1-2 tsp. harissa (see tip)
Salt and black pepper

FOR THE SAFFRON RICE
½ tsp. saffron strands
Knob of butter/ or 2 tbsp. olive oil
1 onion, thinly sliced
2 garlic cloves, halved lengthways
450g/1 lb. basmati rice
1 bayleaf
1 cinnamon stick, halved

Method:
1. Preheat the oven to 180C (fan oven 170C) Gas 4. Mix the spices with salt and pepper, then rub them into the lamb. Heat the oil in a large flameproof casserole and cook the lamb for 2-3 minutes, stirring, until beginning to brown.
2. Stir in the onion and garlic and cook for 1-2 minutes until just starting to soften. Stir in the apricots, prunes, hot stock and tomatoes; bring to the boil. Cover and transfer to the oven for 1½ - 2 hours until the meat is tender.
3. Cooking the rice: in a large pan, bring 850ml/ 1½ pints lightly salted water to the boil. Add the saffron, remove from the heat, cover and infuse for 1 hour. In another large pan, melt the butter and fry the onion for 10 minutes until softened and browned. Add the garlic and rice and cook, stirring, for 30 seconds. Stir in the saffron water, bay leaf and cinnamon, bring to the boil, and then simmer for 12-15 minutes.
4. Stir the lemon rind, juice and coriander into the lamb; season if necessary; Spoon the rice on to plates (pick out the cinnamon and bay leaf), then spoon over the lamb and top with a little harissa.

Harissa is a pungent chilli-based condiment from Morocco and Tunisia. You'll find it in specialist stores and larger supermarkets. To make your own blend six seeded fresh red chillies and four garlic cloves in a pestle and mortar or mini food processor. "Then you just stir in two to three tablespoons of olive oil (exactly how much really depends on the size of your chillies, but you need just enough to make a paste). Finally, add two teaspoons of white wine vinegar, two teaspoons of ground coriander and salt aid pepper to taste."