Joceybean, hope this is not too late as this is such a fab recipe, i'd like to think i am quite a foodie and this is ridiculously easy but well loved by all.you can make it in advance and once even made it for 60 friends, no sweatola!
please make it cos it is so gorgeous!serve with rice or if all getting a bit stressy just serve with yummy french bread and green salad (from a bag!)
this serves 6-8 people.
1.oven at 180C/gas 4
2.mix together 1teaspoon ground cinnamon, gr.ginger, gr.cumin with some blk pepper and mix into 1.5kg boneless shoulder of lamb cut into chunky strips (usually i just buy the already cubed bits of lamb from the butcher and is fine)
3.heat 2tbsp olive oil in a large casserole dish and cook lamb for 2-3mins stirring til beginning to brown, tbh thius is easier done in 2 batches.
- stir in 1 lge onion finely chopped and 4 garlic cloves, thinly sliced, cook 2 mins more.
- add 200g ready to eat dried apricots snipped in half with scissors and 200g ready to eat dried prunes halved and 700ml hot lamb stock (from cubes are fine) and 6 tomatoes roughly chopped.
6.bring to boil on hob then cover and put in oven for 2hrs til tender.fine if leave another 30mins.
7.finally stir in grated rind and juice of 1 lemon and 4tbsp roughly chopped coriander.
if you can why not make in morning then just heat up when she arrives. if you halve it to make for 3-4 people then reduce cooking time to 1.5hrs.it is so yummy your husband will want tomarry you again!
if you want to do the rice: bring 850mls water to boil, add half tsp saffron threads, take off heat and cover for 1hr (sometimes i forget this stage to no real disadvantage!)
in new pan melt knob of butter and fry 1 thinly sliced onion for 10mins gently til soft, add 2 garlic cloves halved lengthweays and 450g basmati rice, stir 30s add saffron waterand bring to boil, simmer for 12-15 mins.
totally yum pud:
serves 4
1.hull and slice 450g strawberries and put in a dish with 225g raspberries (frozen ones are loads cheaper).
2.sprinkle over 1 tbsp caster sugar and grated rind and juice of 1 orange
3.mix together 200g greek yoghurt and 200ml creme fraiche and spread over fruit
4.sprinkle over 3tbsp light muscovado sugar and a few pinches ground cinnamon.
chill at least 5mins before serving but this can be made 4-5hrs ahead and kept in fridge.
these 2 recipes are so fab!!!good luck