Ingredients
Olive oil
675g lean cubed lamb
1 white onion, finely chopped
3 cloves garlic, finely chopped
Half tsp ground cumin
1tsp chilli powder
1tbsp plain flour
2tbsp brandy
360ml chicken stock
3 mild chilli peppers, deseeded and finely sliced lengthways
30g almonds, coarsely chopped
12 prunes, stoned and coarsely chopped
45g raisins
Method
- Heat a little olive oil over a medium-high heat in a casserole dish. Working in batches add lamb and brown on all sides. Transfer each batch to a bowl.
- Add onion and garlic to the dish and return the lamb pieces too, along with any resting juices.
- Stir well, reduce heat to medium, and sprinkle with cumin, chilli powder, flour, half teaspoon each of salt and pepper. Stir until lamb is well coated.
- Add brandy and stir to scrape up any browned bits.
- Stir in the stock and about 60ml water. Bring to the boil.
- Once boiling reduce the heat to low, cover, and leave to simmer for 35-40 minutes to allow all the flavours to mingle.
- Add the chilli peppers and continue to simmer for another 20 minutes or so.
- Meanwhile, preheat the oven to 180C/350F/Gas Mark 4. Spread almonds on a baking sheet and toast until fragrant (about 10 minutes).
- Stir half the prunes and raisins into the stew and raise the heat to high. Stir until liquid has thickened.
- Remove from heat and stir in remaining raisins and prunes.
- Serve with plain boiled rice, and garnish with the toasted almonds.
