Cooking with Rena Lee

Tips: Moist 'no-soak' dried fruits are available in bags in most supermarkets.

Prep Time: 10 min
Cook Time: 1 hr 35 min

Yield:4

INGREDIENTS:

1 lb 2 oz	boneless leg of lamb
1 tbsp	corn oil
12 oz	shallots, peeled but left whole
generous 1 3/4 cups	chicken stock
1 tbsp	clear honey
1 tsp	ground cinnamon
1/2 tsp	ground ginger
1/2 tsp	saffron strands, lightly crushed
1/4 tsp	freshly grated nutmeg
	salt and pepper
	grated rind and juice of 1 small orange, plus extra rind to garnish
12	no-soak prunes
	couscous, to serve

DIRECTIONS:

Cut the lamb into large cubes. Heat the oil in a flameproof casserole, add the lamb, and cook over medium heat, stirring for 3-5 minutes, or until browned. Transfer to a plate.
Add the shallots to the casserole and cook over low heat, stirring occasionally, for 10 minutes, or until golden. Transfer them to a separate plate with a perforated spoon.
Pour away any excess fat from the casserole, then add the stock and bring to a boil, stirring constantly and scraping up any sediment form the bottom. Return the lamb to the casserole and stir in the honey, cinnamon, ginger, saffron, and nutmeg.
Season to taste with salt and pepper, cover, and simmer for 30 minutes.
Return the shallots to the casserole and add the orange rind and juice. Re-cover and simmer for an additional 30 minutes. Add the prunes and taste and adjust the seasoning, if necessary. Simmer, uncovered, for an additional 15 minutes.
Garnish with orange rind and serve with couscous.