Recipe for Spiced African Lamb 
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Yield:
6
Ingredients:
Amount Ingredient
6 clv garlic
3 x level tbsp choppedfresh coriander
2 x level tspn cumin
2 x level tspn paprika
2 x level tspn coarse sea salt
1 x level tsp saffron strands
2 x level tsp dijon mustard
1 tbl runny honey
2 x level tbsp sundried tomato paste
4 tbl olive oil
3/5 kg shoulder of lamb cut into large pieces or 2kg lamb shanks
225 gm potatoes
225 gm carrots
225 gm shallots
300 ml white wine
2 x cinnamon sticks
275 gm can chickpeas
225 gm sultanas
Instructions:
Instructions: Crush garlic then mix with the next nine ingredients.

Place in a bowl with the lamb; mix cover and marinate overnight.

Cut potatoes and carrots into chunks. Peel and trim shallots.

Place the vegetables in a roasting tin with the meat marinade wine 150m water and cinnamon sticks.

Cover with foil and cook on the bottom runners of the roasting ovenfor 1 hour (shoulder) or 1 1/2 to 1 3/4 hours (shanks).

Add drained chickpeas and sultanas. Cook for 15 to 20 minutes then uncover and cook for a further 20 to 30 minutes to brown ingredients.

If using shanks remove the bone to serve.

Season then garnish with marjoram.

Ask your butcher to cut the lamb shoulder into large pieces leaving the bone in. Dont remove the shallot root completely as this helps to keep it intact. The flavour of this dish will be even better if it is cooked the day before you plan to serve it.

Serves 6

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