This dish encapsulates everything we love about Middle Eastern cooking: we coat the diced lamb shoulder with aromatic spices - cumin, cardamon, cinnamon and saffron and braise it gently with onions and free-range chicken stock for several hours until sweet and tender. We add roasted pumpkin and prunes for additional sweetness and then contrast this with the tangy freshness of lime juice and mint. There's no chilli heat or garlic so it's very approachable but it's still somehow sophisticated.
|PER 100G (RAW)||PER 250 ML SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
TO COOK SMALL AND LARGE: empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C), or empty into a microwave-safe container and heat 2-4 minutes, stirring occasionally, until piping hot throughout.
TO COOK INDIVIDUAL : Pierce film in several places and microwave for 2 (from defrosted) to 4 minutes (from frozen). Peel back film, stir, replace loosely and heat for a further minute. Allow to stand for 1 minute before serving.
DEFROST INFORMATION: suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.
Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.
Garnish with a scattering of shelled pistachios and fresh mint leaves. You could also stir through double-podded broad beans (frozen are fine) if you want to include a vegetable or serve with cous cous or basmati rice and some garlicky leafy greens like spinach or kale.
For some heat, serve with harissa swirled through yoghurt.