Lamb with Cashews and Ginger

Some bargain sell-by date lamb mince prompted this excursion into north african style cooking. I browned the mince for about half an hour with a little sunflower oil. after fifteen minutes I began to add rough-cut chunks of carrot, spring onion, tomato, chopped root ginger, three chillies, stoned and chopped dates, and some garlic. The whole dish was then allowed to slow cook in a saute pan for another ninety minutes. Then some chopped tinned tomato was added, along with two handfuls of unsalted cashew nuts, paprika, and lamb stock. The pan was left to simmer for another thirty to forty minutes. 

Ground almonds could be used in place of the cashews, along with a little cinnamon, and chickpeas. 

Lamb with Cashews and Ginger