Woman_and_Home_Feel_Good_Food_-_October_2019

Middle Eastern lamb with dates

Areallyeasyrecipethatgivesyou
a chancetohavefunwithunusual
flavourcombinations.It cooksslowly,
slowly then melts in the mouth.

Serves 4 • Ready in 1 hr 30 mins

2tbspoliveoil
2 largeonions,peeledand sliced
2 garliccloves,sliced
5cmpiecefreshrootginger, grated
2tspgroundcinnamon
2tspgroundcumin
1tsp paprika

2tspraselhanoutspiceblend

1kgleanleglamb,cutinto chunks

250mlchickenstock

100gmedjool dates, roughly

chopped

75gchoppedpistachios

6tbspchopped fresh coriander

andmint

pomegranateseedsand giant

couscous, to serve

1 In a largecasseroledish,heat½

theoilandcooktheonionsfor 15

mins. Add the garlic, ginger and all

thespicesfor2-3

minsuntilfragrant.

2 Addthelamband

combinewellwiththe

spicesbeforeaddingthe

chickenstock,datesand

seasoning.Bringtotheboiland

reducetoa simmerfor1 hr.

3 Beforeserving,scatterover

thepistachios,herbsand

pomegranateseeds,andserve

withthegiantcouscous.

Perserving:Cals658,Fat35g,

Sat Fat 11g, Carbs 25g

TIP

Prepahead–

beforeaddingnuts

andherbs,cooland

refrigerate.Reheat

in ovento200C/

Gas 6

GLUTEN FREE