Name: Middle Eastern Lamb with Figs & Honey
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: Serves 4
Ingredients: 4 fresh figs, quartered; ½ tsp ground cloves; 750 g/1 lb 10 oz boneless lamb shoulder, trimmed of fat and cut into large chunks; a pinch of dried chilli flakes, or to taste (optional); finely grated lemon or lime zest, to serve; 2 tbsp sesame seeds, toasted, to serve flatbread, to serve; chopped coriander leaves, to serve; 1 fennel bulb, sliced; lamb bones (optional), (you can ask your butcher for these); salt and freshly ground black pepper; 2 garlic cloves, chopped; 1 tbsp ground coriander; 2 tsp ground cumin; 2 tbsp olive oil, plus extra if needed; 1–2 tbsp lemon or lime juice (optional); 2 preserved lemons, sliced; 1 tbsp clear honey; 90 g/3¼ oz/heaped ½ cup dried figs, coarsely chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
7 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

2 tbsp olive oil, plus extra if needed
1 fennel bulb, sliced
2 garlic cloves, chop

Method

Heat 1 tablespoon of the oil in a large frying pan over a high heat. Reduce the heat to medium, add the fennel and fry, stirring, for 2 minutes. Add the garlic and spices and fry for a further 2 minutes. Transfer the mixture to the slow cooker, then wipe the pan with kitchen paper.

Heat the