Spiced African Lamb

Serves: 6

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Total Time: 120

Cook Time: 120

• 6  garlic cloves
• 3 tablespoon(s) chopped fresh coriander
• 2 tablespoon(s) each ground cumin, paprika and coarse sea salt
• 2.5 ml saffron strands
• 10 ml Dijon mustard
• 1 tablespoon(s) runny honey
• 2 tablespoon(s) sun-dried tomato paste
• 4 tablespoon(s) olive oil
• 1.6 kilogram(s) shoulder of lamb, cut into large pieces or 2kg (41?2lb) lamb shanks (see Cook's Tips)
• 225 gram(s) each potatoes, carrots and shallots
• 300 ml white wine
• 2  cinnamon sticks
• 225 gram(s) can chickpeas
• 225 gram(s) sultanas
• Salt and ground black pepper
• Marjoram sprigs to garnish

Method

1. Crush garlic, then mix with the next nine ingredients. Place in a bowl with the lamb; mix, cover and marinate overnight.
2. Cut potatoes and carrots into chunks. Peel and trim shallots (see Cook's Tips). Place the vegetables in a roasting tin with the meat, marinade, wine, 150ml (1/4 pint) water and cinnamon sticks. Cover with foil and cook at 200°C (180°C fan) mark 6 for 1hr (shoulder) or 2hr (shanks).
3. Add drained chickpeas and sultanas. Cook for 30min, then uncover and cook for a further 30min to brown ingredients. If using shanks, remove the bone to serve. Season, then garnish with marjoram.
4. SERVE WITH... Couscous.
5. PREPARE AHEAD Prepare the Spiced African Lamb up to the end of step 1 up to two days ahead. Cover and chill. Complete to the end of step 2 up to one day ahead. Cool quickly, cover and chill.
6. TO SERVE Remove from the fridge to come to room temperature 30min before reheating. Add about 150ml (1?4 pint) water or stock to the lamb if it looks dry. Cover and cook at 200°C (180°C fan) mark 6 for 30min, then complete step 3.
7. COOK'S TIPS Ask your butcher to cut the lamb shoulder into large pieces, leaving the bone in. Don't remove the shallot root completely, as this helps to keep it intact.

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