Morrocan Lamb & Dates

1. 1

   Remove the lamb from the bone, trimming off some/most of the fat to your preference. Cube the meat and place in a bowl.

2. 2

   Boil up the bones to make ~ 2 pints of stock - leave to simmer for an hour. Once cooled, run through a sieve and refrigerate until required. (Trim off any scraps from the bone and feed to any nearby salivating pets).

3. 3

   Whilst the stock is simmering, place the cumin and sesame seeds into a pestle and pound them. Add the remaining marinade ingredients and mix well.

4. 4

   Thoroughly mix the marinade into the meat, cover the bowl with cling film (plastic wrap) and refrigerate for 4 hours, or ideally overnight.

5. 5

   Allow the lamb to return to room temperature, mix well (to coat evenly with marinade), and sear in a hot frying pan - only adding further oil if required. Place the seared meat into a large casserole.

6. 6

   Soften the dates and apricots in the frying pan, then de-glaze the pan with some of the stock. Add to the casserole.

7. 7

   Add half the fresh coriander and the ground almonds to the casserole along with the remaining stock. Place in the oven on 140C (284F) for 2 1/2 to 3 hours or until the meat is very tender and the stock has reduced to a thick sauce (check a couple of times during cooking and add a little water if necessary / it too much stock remains, remove lid and simmer on the hobs until thickened).

8. 8

   Remove from the oven, transfer to a warmed serving dish and sprinkle with the flaked almonds and coriander. Serve with couscous / Ras el Hanout couscous.

* Per serving · 4 servings · Values may vary.