Almond Lamb, with Ginger, Dates, and Cinammon

Lamb mince browned for half an hour in its own fat. Sliced Spanish onion was added and stirred in to the mince for ten minutes. Boiling water was added, and then about 200g of tomato passata. Other ingredients were then added - freshly ground almonds (two handfuls), sliced ginger, garlic, three finger chillies, half a dozen stoned and chopped dates, sliced sugar snap peas, a whole sliced yellow pepper, ground black pepper, lamb and vegetable stock, a pinch of oregano, and a cinammon stick.

The temperature was reduced, and the dish was left to simmer under glass for another ninety minutes. Served with basmati rice. Don't forget to remove the cinammon stick before serving!

 Almond Lamb, with Ginger, Dates, and Cinammon