We’ve added some sherry here for sweetness, but you can replace with red wine, if you prefer.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 55 mins
Total Time:
2 hrs 20 mins
Cal/Serv:
481
Ingredients
1.4kg boneless lamb leg or shoulder
2 tsp. each ground ginger and coriander
1/2 tsp. saffron
2-3tbsp olive oil
275 g pearl onions or shallots, we used Picard frozen pearl onions
1 garlic clove
1 Tbsp. plain flour
1 Tbsp. tomato paste
550 ml chicken stock
150 ml sherry
1 cinnamon stick
1 bay leaf
75 g pitted dates, chopped
1 Tbsp. runny honey
Handful coriander, roughly chopped, to garnish
Directions
Step 1
Cut the lamb into rough 2.5cm pieces and put into a non-metallic bowl with the ginger, ground coriander, saffron, 1tbsp oil and some seasoning. Mix well to combine. If you have time, cover and chill overnight to marinate.
Step 2
If your onions have skins, put into a heatproof bowl and cover with just-boiled water. Leave for 2min, then drain, rinse under cold water and peel.
Step 3
Preheat oven to 190°C (170°C fan) mark 5. Heat 1tbsp oil in a large, heavy-based casserole dish (that has a lid) over medium high heat and brown the lamb all over (in batches if needed, adding a little more oil before each batch). Stir in the garlic and cook for 1min. Add the onions, flour, tomato purée, stock, sherry, cinnamon stick, bay leaf and some seasoning.
Step 4
Bring to the boil, stirring, then cover and cook in the oven for 1hr 15min, stirring occasionally. Carefully remove from the oven and stir in the chopped dates and honey. Return to the oven (uncovered) for 15-20min, or until the lamb is tender.
Step 5
Garnish with chopped coriander and serve with Nutty Couscous , if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
