Spiced Lamb Casserole
2 h. 50 min.
Suggested variation: Moroccan Lamb with Apricots Replace the prunes with dried apricots and stir in 2 tbsp of chopped coriander leaves at the end.
Preheat the oven to 140°C (120 fan) | 275°F | gas 1.
Heat the oil in a large cast iron casserole dish and sear the lamb on all sides until well browned. Remove the lamb from the pan and fry the onion, carrots and garlic for 5 minutes. Stir in the spice mix then add the stock and bring to a simmer.
Return the lamb to the pan, cover the casserole with a lid and cook in the oven for 2 hours.
Add the prunes 30 minutes before the end of the cooking time.