Middle Eastern spiced lamb makes a sweet-spicy recipe that's easy to make
- 2tbsp olive oil
- 1 large onion, chopped
- 900g (2lb) neck of lamb, cut into chunks
- 2tbsp seasoned flour
- 1tbsp ground coriander
- ½tbsp paprika
- ½tbsp ground cinnamon
- 1tbsp ground cumin
- 1 x 400g can plum tomatoes
- 150g (5oz) pitted dates
- 3tbsp toasted flaked almonds and 3tbsp chopped fresh coriander, to serve
If using a slowcooker, either follow step 1 then add the remaining ingredients, or add everything to the slowcooker in one step. Reducing the tomatoes and water by a third, cover with the lid and cook on a low setting for 8-10 hours.
You'll need a large, lidded heatproof casserole dish for this. Heat the olive oil then cook the onion until softened. Remove from the pan with a slotted spoon and set aside. Toss the lamb in the seasoned flour then brown in the same pan on all sides in batches - you may need to add a little more oil. Return all the lamb, any leftover flour and the onion to the pan, and add all the spices. Mix it all together well, cook for a few minutes, season with salt and pepper then add the tomatoes and their juice, 250ml (9fl oz) cold water and the dates.
Bring to the boil then cover and simmer very gently for 2 hours 30 minutes. The sauce will have thickened and the lamb will be meltingly tender. Check for seasoning. Serve with couscous or brown rice, and scatter over the almonds and coriander.