Recipe

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• 1 tsp ground ginger
• 1 tsp ground black pepper
• 1 tsp ground cinnamon
• 1 (2 3/4 lb) lamb shoulder , knuckle removed
• 1 bulb of garlic, peeled
• 3 tbsp olive oil
• 1 lb onion, grated
• 6 oz dried apricots , soaked in water to cover
• 3 oz sliced almonds
• 2 oz raisins
• 1 tbsp clear honey
• 2 cups tomato juice
• 1 1/2 lbs tomatoes, peeled, seeded and roughly chopped
• 2 cups lamb broth

• 1 Combine the ginger, pepper and cinnamon and rub all over the lamb. Leave in the fridge to marinate overnight.
• 2 Preheat the oven to 300°F
• 3 Shred three of the garlic cloves. Using the tip of a sharp knife, make small indentations all over the lamb and push in slivers of garlic. Finely chop the remaining garlic.
• 4 Heat the olive oil in a heavy casserole pan set over a high heat. Quickly brown the lamb all over - it should take about 10 minutes.
• 5 Add the remaining garlic and onion to the same pan; turn down the heat and soften the onions, without letting them brown.
• 6 Add the apricots along with their soaking water.
• 7 Stir in the almonds, honey, tomato juice, tomatoes and lamb broth. Bring to the boil, place in the oven and cook for 3 hours.