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

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