In a large casserole dish, heat half the oil and cook the onions for 10 minutes. Add the garlic, ginger and all the spices. Stir well and cook for 2-3 minutes. Add the lamb and mix it well into the spices, stirring. Add the chicken stock and some seasoning, then bring to the boil and simmer for 1 hour or until the lamb is tender. At this point, you can cool then put it in the fridge for up to 2 days, or freeze.
When you are ready to serve, heat the oven to 200C, gas 6. Halve the figs and put cut side up in a lined dish. Drizzle over the honey and remaining oil, and roast for 10 minutes. Add to the lamb and stir in gently. Scatter over the pistachios, herbs and pomegranate seeds, and serve with the couscous.
- 2tbsp olive oil
- 2 large onions, peeled and sliced
- 2 garlic cloves, sliced
- 5cm piece fresh root ginger, grated
- 2tsp ground cinnamon
- 2tsp ground cumin
- 1tsp paprika
- 2tsp ras el hanout
- 1kg lean leg of lamb, cut into chunks
- 250ml chicken stock
- 12-18 fresh figs, halved
- 2tbsp runny honey
- 75g chopped pistachios
- 6tbsp chopped fresh coriander and mint
- handful pomegranate seeds
- giant couscous, to serve
Top Tip for making Middle Eastern Lamb with Fresh Figs
*Ras el hanout is a very handy blend – use it as a rub with chicken or lamb, as well as in casseroles or just stirred into a roasted vegetable couscous.
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