Brian (the Husband) had the day off yesterday. He decided it was about time he got in the kitchen and did some cooking.
Now, Brian is the chief cheesecake and Anzac biscuit maker in this household, but he also makes a mean Lamb and Prune curry.
This recipe is adapted from ABC Delicious Magazine from a few years back, but its one he keeps going back to because … well… it’s wonderful…
The original recipe calls for lamb shanks, but he used diced lamb instead. 500g of it in fact, which he tossed in 1-2 tablespoons of plain flour, salt, pepper and 1 tsp ground cinnamon.
Then heat 3 tablespoons olive oil in a heavy based saucepan and brown the meat all over. Take meat out, add a little more oil if pan is dry, throw in 1 large diced onion and cook for a few minutes until brown. Add 4-5 cloves finely chopped garlic, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp freshly grated ginger, 1 1/2 tsp smoked paprika, (Brian used a sprinkle of hot paprika as well), 2 tsp Harissa paste ( or minced red chilli) and 1 small dried red chilli. Cook for about 2 minutes. Add 1 piece preserved lemon rind – diced (don’t use the pith and flesh. You can also use 1 tsp lemon zest if preserved lemon is handy), 500ml beef stock,1 tbs raw sugar and 400g canned chopped tomatoes. Return the lamb to the pan, bring it all to the boil, reduce the heat to low and simmer, covered for 1 hour, stirring often, scrapping the bottom of the pan to make sure all the sticky bits make their way back into the sauce.
In the meantime, soak a generous pinch of saffron threads in 2 tbs warm water and set aside to infuse.
After one hour, add the saffron and its soaking water and continue simmering for another hour, with pan partially covered, adding 200g pitted prunes for the last 10 minutes.
Brian serves this amazing dish with steamed rice and lots of fresh coriander.