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| 900 Gramm | Lamb; piqued with garlic, |
| | Anchovy and pickled |
| | Lemons (2lb) |
| 1 Teelöffel | Saffron stamens |
| 2 Esslöffel | ginger ground |
| 2 Esslöffel | paprika |
| 1 Teelöffel | black pepper ground |
| 1 Teelöffel | cinnamon ground |
| | olive oil for frying |
| 6 | cloves garlic peeled, diced |
| 450 Gramm | Grated onion; (1lb) |
| 100 Gramm | Blanched white almonds; not flakes (4oz) |
| 1 | Cinnamon stick broken in half |
| 600 Milliliter | Tomato juice; (1 pint) |
| 600 Milliliter | Lamb stock; (1 pint) |
| 1 | 400 gram tin chopped tomatoes; (1lb) |
| 450 Gramm | Tomatoes; peeled, seeded and |
| | Roughly chopped |
| | (1lb) |
| 100 Gramm | Raisins; (4oz) |
| 2 Esslöffel | Liquid honey |
| 1/2 Bund | coriander chopped |
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Trim the fat from the lamb. Toss the lamb with half the spices and marinade overnight.
In a large pan fry the lamb in olive oil to brown all over, add the remaining spices, garlic and grated onions. Add the almonds and cinnamon sticks and cover with tomato juice, stock and tinned tomatoes. Bring to the boil, simmer for 1 1/2 hours.
Drain the meat and add the tomatoes, raisins, honey and potatoes and cook until the tomatoes have broken down and the sauce is thick. Return the lamb to the sauce and fold in chopped coriander and season to taste.
Per serving: 2687 Calories (kcal); 156g Total Fat; (50% calories from fat); 140g Protein; 201g Carbohydrate; 499mg Cholesterol; 2742mg Sodium Food Exchanges: 1 Grain(Starch); 16 1/2 Lean Meat; 18 1/2 Vegetable; 5 Fruit; 21 Fat; 0 Other Carbohydrates
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