This is a delicious meal and is so easy to prepare
1.5kg diced lamb
1 onion, chopped
23 cloves garlic, crushed
25g fresh root ginger, grated (approx 3cm piece)
1tsp ground cinnamon
1tsp ground cumin
1tsp harissa paste (or chilli powder)
2tbsp tomato puree
500ml lamb stock
200g pitted dates, chopped
50g shelled pistachios, chopped
Salt and pepper for seasoning
Place the lamb in a heavy-base saucepan.
Stir in the onion, garlic, ginger, cinnamon, cumin, harissa paste, tomato puree and season with salt and pepper.
Pour over the stock and bring to a boil.
Cover the pan with a lid to gently simmer for up to an hour and a half until the meat is tender.
Add the dates and simmer without the lid to allow the sauce to thicken.
Scatter the pistachios over the top and serve with cous cous.
Alternaitve: try chicken thigh fillets instead of lamb. Chicken stock could be substituted for the lamb stock