Lamb, Date and Almond Stew

This recipe was printed in the Good Weekend magazine on 8 October 2011.  It's lived in my collection of cut out recipes since then and I finally made it for the first time a few nights ago.  I'm not sure who wrote the recipe as I cut that part off by mistake...I'd love to find out if anyone knows?

It's delicious.  A great combination of flavours and the lamb literally melts in your mouth, but does take a while due to all the simmering... I would definitely make it again, just on a weekend when there's a bit more time.  I would probably add a little more stock next time too as the finished dish doesn't have loads of sauce - it has enough but I do like to have quite a bit of liquid in my stew!

80ml extra virgin olive oil, plus extra

700g boned lamb shoulder, cut into 4cm dice

2 brown onions, cut into 1cm dice

1 tsp ground cinnamon

1 tsp ground cumin

4 cardamom pods, split and seeds removed and crushed

sea salt

1 1/2 cups chicken stock

1/2 cup pitted dates

1 tsp caster sugar

juice of 2 tomes

400g sweet potato, peeled and cut into 4cm dice

1 large handful mint leaves, roughly chopped, plus extra

roasted almonds, to serve

Heat 80ml olive oil in a heavy-based saucepan over a medium to high heat.

Brown the lamb in batches, stirring.  

Set aside.

Add more oil to the pan, if needed, then add the onion and cook, stirring until lightly browned.

Add the spices and 2 tsp salt and cook, stirring for 1 minute, or until fragrant.

Add the stock and bring to the boil.

Return the lamb to the pan, reduce the heat to low and simmer, covered, for 1 hour, stirring occasionally.

Add the dates, sugar and lime juice.

Cover and simmer for 30 minutes, or until the lamb is very tender.

Meanwhile, preheat the oven to 200 degrees C.

Place the sweet potato, 1 tbsp olive oil and salt to taste in a roasting tin.

Bake for 20 minutes, or until just tender and lightly browned.

Add the sweet potato and mint to the stew, and carefully stir through.

Garnish with roasted almonds and extra mint leaves.

Serve stew with rice or couscous.

Serves 4.

Recipe from the Good Weekend magazine, 8 October 2011.