|
3 lbs of lamb cut into 2 inch chunks
6 cloves of garlic, peeled and minced
1/2 cup olive oil
4 tsp of ground cumin
1 TB freshly ground ginger
1 tsp seasalt
1 tsp tumeric
1 tsp paprika
1 tsp cinnamon
1/2 tsp ground peppercorns
2-4 lamb or chicken stock
1/4 tsp saffron threads
2 Tb arrowroot combined with 2 Tb filtered water
15 black olives (optional)
grated rind of one lemon
1 cup pitted prunes or dried apricots, chopped
1/2 cup chopped cilantro to garnish
Make a mixture of garlic, olive oil, cumin, ginger, salt, tumeric, paprika, cinnamon, and pepper. Marinate the lamb pieces in marinade for several hours or overnight.
Place marinated lamb and marinate in a heavy, flameproof casserole dish along with stock. Bring to a boil and skim. Reduce heat to a simmer and add saffron. Cover casserole and bake at 300 degrees for about 2 hours or until meat is tender. Stir in olives, lemon rind and prunes or apricots and simmer another 1/2 hour. Transfer casserole to medium flame on the stove. Add the arrowroot mixture until desired thickness is obtained. Ladle into bowls and garnish with cilantro. Enjoy!
|
