INGREDIENTS
600 milliliters
Lamb stock
1
X shoulder of lamb
2 tbsp
Coriander
55 g
Dates
115 g
Dried apricots
2 tbsp
Flat leaf parsley
3 cloves
Garlic
1 1/2 tbsp
Ginger, ground
2
Onions, large
55 g
Sultanas or raisins
1 tbsp
Clear honey
2 tsp
Black pepper, ground
1 tsp
Cayenne pepper
2 tsp
Cinnamon, ground
1 1/2 tbsp
Paprika
1 tsp
Saffron stamens
1 tbsp
Turmeric
2 tbsp
Argan oil
2 tbsp
Olive oil
85 g
Almonds, flaked
570 milliliters
Tomato juice
2
X 400g tinned chopped tomatoes