Lamb Casserole with Fruit and Nuts

Lamb Casserole with Fruit and Nuts

15 ml sunflower or olive oil

1kg lamb neck or knuckles
1 large onion, coarsely chopped
1 cinnamon stick
3 ml salt
2 ml white pepper
1 ml turmeric
2 ml ground ginger
2 ml ground coriander
1 ml ground cumin
30 ml honey or brown sugar
3 ml beef stock powder
500 ml water
50 g dried figs
50 g dried apricots
50 g stoned date

Rice:

200 g / 250 ml Tastic Parboiled Rice
750 ml water
5 ml salt

To serve and garnish:

+/- 50 g / 125 ml cashew nuts
chopped spring onion or fresh coriander

Method:

Cover the pot, place into the oven and cook for about 1 ½ hours or until the meat is tender. Check the casserole after an hour and if too dry, replenish the water to ensure medium-thick gravy.

Add the figs, apricots and dates, stir to combine, cover and return to the oven for at least 30 minutes or until all is done to taste.

Meanwhile, place the rice, water and salt in a saucepan and bring to the boil. Reduce heat, cover partly and simmer for about 20 minutes or until cooked and dry. Turn the rice into a serving bowl. Cover and keep warm until ready to serve.

Spoon the meat into a serving dish and sprinkle with nuts and spring onion or coriander. Serve hot with the rice.