This delicious blend of spices, tender lamb, vegetables and a generous helping of olives makes a hearty Mediterranean dish perfect for the colder months. Great served with couscous or crusty bread.
- Ingredients
- Method
Ingredients
300g lamb shoulder pieces
2 tablespoons light olive oil (for cooking)
2 fat garlic cloves, crushed
1 strip of lemon skin, 1 cm thick
1 teaspoon ground or minced ginger
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly-ground black pepper
A pinch of saffron, crumbled
Sea salt to taste
2 cups water
2 large carrots, cut into chunks
1 small onion, diced into pieces approx 1 cm wide
1 heaped tablespoon tomato purée
juice of 1 lemon
1 cup Real Olive Co. Kasbah olives
1/2 cup fresh coriander, chopped
1/2 cup fresh parsley, chopped
2 tablespoons extra-virgin olive oil (for drizzling)