Middle Eastern Lamb with Fresh Figs Recipe
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.
Video: Middle Eastern recipes,#42 steak with pomegranate molasses, grilled vegetable salad, fresh fig tart
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