Name: Spiced lamb
Yield: Serves 6
Ingredients: 1 tablespoon finely chopped flat-leaf (Italian) parsley; 1 celery stalk, thinly sliced; 50 g (1¾ oz/½ cup) flaked almonds, lightly toasted; 300 g (10½ oz) green beans, trimmed; 1 teaspoon ground ginger; 2 carrots, peeled and roughly chopped; 1 large red chilli, seeded and thinly sliced; 1 onion, thinly sliced; 3 roma (plum) tomatoes, peeled and chopped; 80 ml (2½ fl oz/⅓ cup) olive oil; 250 ml (9 fl oz/1 cup) vegetable stock; 1 teaspoon saffron threads; 1 kg (2 lb 4 oz) boned lamb shoulder, cubed; 1 teaspoon ground coriander; 2 garlic cloves, thinly sliced; 1 tablespoon finely grated lemon zest; 2½ tablespoons finely chopped flat-leaf (Italian) parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

This is a richly aromatic lamb stew that’s similar in style to a tagine, but without the added sweetness of fruit. I’ve teamed it with a toasted almond gremolata, which brings a bit of crunch to the dish, a texture I always crave when eating meaty, stewy meals.

Ingredients

80 ml (2½ fl oz/⅓ cup) olive oil
1 kg

Method

Heat 2 tablespoons of the olive oil in a large flameproof casserole dish or large heavy-based saucepan over medium heat. Add the lamb in batches and cook until browned all over. Transfer the lamb pieces to a plate as they are browned.

Heat the remaining olive oil in the casserole dish and ad