Lebanese Lamb is a great winter recipe to give you a taste of the summer to come.
Diced Lamb 700g
1 tbsp butter
1 Onion diced
2 cloves garlic
Ginger ½ inch cube, grated
2 tsps. ground cinnamon
2 tsps. ground cumin
1 tsp paprika
2 tsp harissa paste or Rasel Hanout
250 ml Chicken stock
Fresh figs halved
2 tbsp runny honey
75g chopped pistachios
6 tbsp of chopped coriander and mint
A handful of pomegranate seeds
Here is how to make this recipe:
Mix the spices together in a small bowl. Brown the lamb in some of the butter, take out of the pan and set to one side. Put the onions in and cook until translucent, then add the mixed spices, the garlic and ginger and harissa paste stir well and cook for 2-3 mins. Add the lamb back into the pan, stir to infuse the spices. Add chicken stock and bring to boil, then simmer for 1 hr, or until lamb is tender.
When ready to serve your meal, cut the figs in half and place in a tagine dish, cut side up. Drizzle honey over it. Melt the remaining butter and pour in the fig dish. Roast in an oven at 200° or Gas mark 7 for 10 mins. Add to the lamb and stir gently, try not to break up the figs. Scatter pistachios, herbs, and pomegranate seeds.
Dish it up in a tagine dish for that middle eastern look.
Serve your Lebanese lamb with either couscous if you want to be traditional. Though you could also serve it with rice, or grated cauliflower as we have here.