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“This dish bursts with flavour as it simmers in cinnamon, cumin, dried fruits and herbs.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a non-stick frying pan, brown the lamb in two batches in a little olive oil. At the end of the second batch, add the ground spices and toss well. Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze i.e. remove any residue and spices to add to the casserole.
  2. Add a touch more olive oil and cook the onions until tender before adding the garlic. Fry for a minute, then add to the meat.
  3. Add the fruit and 2 1/2 cups water to the meat. Bring to the boil, then simmer gently, covered, until tender for around 1 hr 30 minutes
  4. Meanwhile, cook the lentils in the stock. Once tender, stir through the balsamic vinegar and a little olive oil. Just before serving, stir some fresh thyme through the casserole and serve with the lentils.

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