Saffron Lamb with Prunes

  • 2 tablespoons olive oil
  • 2kg leg of lamb, cut into thick slices
  • Salt
  • Pepper
  • 1 large onion, chopped
  • 4 saffron strands
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato purée
  • 450g chopped tomatoes
  • 5 tomatoes, grated
  • 12 plump prunes
  • Crushed garlic
  • 1 cinnamon stick
  • 2 quinces, peeled and quartered
  • 1 tablespoon runny honey
  • 2 tablespoons chopped parsley
  • 2 tablespoon fresh coriander

Heat the oil in a large saucepan or Tagine, season the lamb with salt and pepper and brown on all sides and set aside. In the same saucepan place the onion, saffron, cumin, ginger, cardamom and garlic, cook gently until the spices become aromatic, add the tomato paste and allow to cook out for a few seconds then add the tinned chopped tomatoes, fresh tomatoes, garlic, prunes, cinnamon and quinces.

Bring to the boil and add the lamb and honey, turn the heat down and simmer gently for an hour, stir in the herbs and orange zest. Remove from the heat and garnish with freshly chopped parsley and coriander.

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