| Prep Time | 30mins |
| Total Time | 4.5 hrs |
| Serves | 6-8 |
Ingredients
1.5kg lamb shoulder, bone removed
2 tbsp. olive oil
300g shallots, peeled and left whole
2 garlic cloves, roughly chopped
1 ½ tsp ground ginger
2 tsp ground cumin
1 tsp cinnamon
½ tsp ground clove
200g whole green olives, drained
100g dates, pitted
600ml chicken stock
800g canned crush tomatoes
2 tbsp. tomato paste
3 tbsp. chia seeds
250g whole baby carrots
350g silver beet stalks and leaves, chopped
Pinch of salt
2 tbsp. olive oil
300g shallots, peeled and left whole
2 garlic cloves, roughly chopped
1 ½ tsp ground ginger
2 tsp ground cumin
1 tsp cinnamon
½ tsp ground clove
200g whole green olives, drained
100g dates, pitted
600ml chicken stock
800g canned crush tomatoes
2 tbsp. tomato paste
3 tbsp. chia seeds
250g whole baby carrots
350g silver beet stalks and leaves, chopped
Pinch of salt
Method
A rich, hearty meal that the whole family will love.
Pre heat oven to 160°C. Cut the lamb shoulder into 4 or 5 pieces. In a sauce pan heat oil and brown lamb on all sides.
In a heavy based oven proof casserole dish heat oil on the stove top. Sauté the shallots and garlic until soft approximately 3-4 minutes on a low to medium heat. Add spices, dates, chia seeds and olives and cook for a further 2 minutes.
Place the lamb and the remaining ingredients into the casserole dish and mix well.
Cover with baking paper and then the lid and place in oven for four hours. The meat should break apart when it is ready to serve.
