Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
5-6 tablespoons olive oil
1 shoulder of lamb (deboned, cut into chunks)
4 onions (roughly chopped)
2 tsp ground cinnamon
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground ginger
1/2 teaspoon saffron strands
20 dried stoned apricots
20 dried stoned prunes
Salt and freshly ground black pepper
A couple of handfuls of almonds or sesame seeds (toasted)
1-2 tablespoons honey
Fresh coriander and mint
Heat the oil in the casserole dish, add the meat and onions and brown on a brisk heat. Sprinkle on the spices and continue to cook for a few minutes.
Add enough water to almost cover the meat (leaving about a quarter above water level), stir and scrape the bottom of the casserole to deglaze and bring to the boil.
Cover the casserole, add a little salt and pepper, reduce the heat and simmer for at least 90 minutes, and up to 150 minutes, adding water as it cooks down.
The dish is best left alone after two hours of cooking and then reheated the next day. You could also give a nod to tradition and cook the browned meat for a couple of hours in an oven preheated to 130-150°C (275-300°F/gas mark 1-2), stirring from time to time.
About 20 minutes before serving, add the dried fruits and let them heat through. If you like, sprinkle with nuts and herbs, swirl in the honey and serve.