We were inspired by a version of this recipe on Epicurious and adjusted to suit our ingredients. I must say, it was absolutely splendid and we would definitely make it again. The sweetness of the stew contrasted wonderfully with the citrus of the freekeh salad. Freekeh is a great alternative to couscous, rice or bulgur wheat.
There are a lot of ingredients, but the method is remarkably straight forward and the result is some exceptionally tender lamb.
This is probably one of my favourite ways to eat lamb.
Everything is organic and available from Shipley Health Store.
- Mix the cumin, ground coriander, sale, fennel seeds, cayenne pepper and black pepper together then add the lamb, coating completely. Leave to rest for fifteen minutes.
- In a large pot, heat 2 tablespoons of the oil then working in batches (if necessary), brown the lamb on all sides. Each batch should take around eight minutes. Set aside.
- In the same pot, lower the heat and add the onion and tomato paste. Once the onion is soft in about five minutes, add the chicken stock, chickpeas, chopped prunes, tomatoes, ginger and lemon peel. Bring to the boil while scraping any brown bits from the bottom of the pan. Once boiling, add the lamb and cinnamon sticks. Cover then reduce the heat then simmer for about an hour.
- In the meantime, make the freekeh salad. Follow the packet instructions to boil the freekeh. Once ready, drain and cool under cold water. Add finely chopped peppers, cucumber, pomegranate seeds (someone once told me the least messy way to extract the seeds is to cut the pomegranate in half and extract the seeds with a spoon wile submerged under water, then drain). Add lemon and lime juice, season to taste.
- Uncover the lamb, season with salt and pepper then continue simmering for about twenty minutes until the sauces has thickened.
- Serve and sprinkle with fresh coriander, if using.