Serves 6
First things first: Happy Easter! Now, here’s something savoury to wash down all your chocolate eggs.
After much tweaking, we think we’ve achieved a perfect balance of agrodolce with the tangy lime, coriander and tamarind working wonders against the sweet and sticky apricots and lamb.
Don’t be put off by the mega ingredients list, they’re largely Storehouse items and it’s a surprisingly easy recipe. It’s also a dinner party winner that tastes even better on day two.
Ingredients
1kg lamb leg or shoulder, diced to 5cm pieces
1 tsp cumin, ground or seeds
2 tsp coriander seeds, ground
2 tsp mustard seeds
2 tsp garam masala from the Larder or shop bought
1 tbsp olive oil
3 red onions, peeled and chopped
1 inch piece ginger, peeled and chopped
4 cloves garlic, crushed
1 chilli, finely chopped (seeds retained)
2 tsp tamarind
1 bunch coriander, leaves and stalks, chopped
1 ltr chicken or veg stock (we like Marigold bouillon)
2 tins (400g) quality plum or chopped tomatoes
1 tsp turmeric
150g prunes, pitted
200g apricots or 100g dried apricots, halved lengthways
1 dsp tamari, soy sauce or good pinch sea salt
½ tbsp agave or 1 tbsp maple syrup or honey
2 limes, juice of
Method
- Marinate the meat in the spices for 2 hrs, or ideally, overnight.
- In a large, heavy based pan, fry the onions until soft, aprox 5 mins. Add ginger, garlic, chilli, tamarind and coriander stalks and fry for a further 5 mins.
- Add stock, tomatoes and turmeric and cook for 30 mins.
- Add remaining ingredients and cook for a further 45 mins to an hour.
- Serve with brown rice, green salad, a dollop of Labneh (from the Larder) and fresh coriander. Bulgar wheat with a drizzle of Lemon oil also works well if you’re not into brown rice.
It’s important to add turmeric later in the cooking process, so as not to ‘burn off’ its health benefits, of which there are multitudes! Check out our upcoming Storehouse Seducers.