Ingredients:

1 tsp cayenne pepper

2tsp ground black pepper

1 tsp ground coriander seeds

1 ½ tsp ground ginger

1 tsp turmeric

2 tsp ground cinnamon

Pinch ground cloves

2 kg lamb shoulder, diced (1 shoulder)

Method:

Mix all the spices and sprinkle half of the spice mixture over the lamb.
Massage the spices into the meat, cover and refrigerate overnight.

Remaining spice mixture

2 red onions, diced

1 red chilli, chopped

4 garlic cloves, chopped

2 T olive oil

400 ml tomato juice

800 g chopped fresh plum tomatoes (or tinned)

200 g dried apricots

200 g pitted dates

100 g raisins

100 g whole/flaked almonds, lightly toasted

Pinch saffron (optional)

1 T honey

2 litres good lamb or beef stock

• Preheat oven to 160°C.
• Heat a large casserole and add the olive oil, lamb, spices, onion, chilli and garlic and sauté for 5 minutes until golden brown.
• Add the remaining ingredients and bring to a simmer.
• Fit with lid and place the casserole in the oven for 4-5 hours until the lamb is tender.
• Garnish with chopped parsley and coriander and serve with Basmati rice and the 2023 Leopard's Leap Heritage Blend.