SERVES 6 // HANDS-ON 20 min // HANDS-OFF 60 min– 120 min

INGREDIENTS
800g stewing lamb
2 tbsp flour
Salt and pepper
Vegetable oil, to fry
200g pearl onions, peeled
2 tbsp chopped parsley
1 tbsp ground coriander
2 tsp ground cumin
½ tsp cinnamon
1 tbsp peeled, grated ginger
1 tbsp peeled, crushed garlic
500 ml lamb stock
120g pitted dried dates
1 tbsp honey

METHOD
1. Coat the lamb in flour, salt and pepper.
2. Heat a little oil in a pot and brown the lamb. Add the pearl onions, parsley, spices, ginger and garlic and cook for 2 minutes, until fragrant.
3. Add stock, bring to a simmer and cover. Cook over low heat until meat is tender, 1–2 hours.
4. Remove the lamb and half the onions. Add the dates and honey and simmer until the sauce has thickened. Add water if needed, but don’t make sauce too runny.
5. Use the back of a fork to press the dates and onions into a thick paste, then return the meat and whole onions to the pot. Simmer for 5–10 minutes. Season to taste.