Cinnamon-Scented Lamb

Name: Cinnamon-Scented Lamb
Yield: Serves 4
Ingredients: 2 vine-ripened tomatoes, peeled, deseeded and chopped; 1 teaspoon ground coriander; 1 teaspoon chopped mint; 600 g (1 lb 5 oz) lamb shoulder; freshly ground pepper; 150 ml (5 fl oz) extra virgin olive oil; 1 teaspoon ground cumin; 2 small eggplants (aubergines); 1 teaspoon ground turmeric; 1 tablespoon red wine vinegar; 1 teaspoon ground cinnamon; 2 garlic cloves, finely chopped; ½ brown onion, sliced; sea salt; juice of ½ lemon; 125 ml (4 fl oz/½ cup) chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

I love the sweet-sour nature of this dish. It combines dried fruit and spices with meat, which is typical of Middle Eastern cooking. It is important to braise this dish with a firm-fitting lid as it doesn’t have a lot of stock in it and would easily simmer dry if left uncovered. We have used this recipe on Qantas for quite some time; its flavours just get better with age, which makes it a perfect airline dish. This is also one of those braises that works well as a shared meal; just add a fi