Lamb with almonds and raisins served with rice
Lamb with almonds and raisins served with rice. Photograph: Emma Jervis
- Serves: 6
- Cooking Time: 90 mins
- Course: Main Course
- 1kg stewing lamb
- olive oil
- 2 medium onions, finely chopped
- 4 cloves garlic, finely chopped
- Salt and pepper
- 2tsp turmeric
- ½tsp powdered ginger
- ½tsp cayenne pepper
- 1 tin of tomatoes
- 300ml water
- Some chopped parsley and coriander
- 200g raisins, soaked in water while you cook the meat
- 100g slivered almonds
If you’re short on time, this dish will still work if you skip step 4 (baking it in the oven). You will need a heavy-based saucepan that goes from hob to oven to table or use your slow cooker.
1. In the saucepan place the meat, onions, garlic, salt, pepper and the spices along with four tablespoons of oil. Mix very well and add the tomatoes and water. Bring to the boil, reduce the heat, cover and let simmer for about 45 minutes.
2. Add the drained raisins and herbs. Cook for another 30 minutes (without the lid) or until the meat is tender and the sauce looks like a thick gravy. If you are cooking this a day in advance, let it cool now and keep in the fridge and reheat the next day.
3. Preheat the oven to 180 degrees/gas4.
4. Transfer the saucepan (without the lid) with the meat and bake in the oven for about 15 minutes until the meat is glazed.
5. Heat a dry frying pan and toast the almonds over a medium flame and sprinkle over the top of the lamb just before serving.