Ingredients
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- 900 g stewing lamb
- 2 tablespoons solid cooking fat
- 1 onion, chopped
- 4 cloves garlic, minced
- 5 cm piece ginger, peeled and minced
- 2 tablespoons minced fresh rosemary
- 1 tablespoon apple cider vinegar
- 125 ml Bone Broth
- 125 ml filtered water
- 620 g chopped carrots
- 5 dates, pitted and minced
- 2 small blood oranges, zested and juiced (reserve 1 teaspoon zest)
- A small handful chopped coriander, for garnish
How to Make It
- In a small bowl, combine the cinnamon and sea salt and use it to coat the stewing meat.
- Heat the fat in a heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, brown the meat in batches. Remove the meat from the pot and set aside. Add the onion and cook for 5 minutes, stirring. Next add the garlic, ginger, and rosemary, and cook for another couple of minutes, until fragrant.
- Add the vinegar, bone broth, water, carrots, dates and blood-orange juice (you should have about 80 ml) to the pot with the lamb; bring to a boil. Turn down to a bare simmer, cover, and cook for about 1½ hours, until the lamb and veggies are all tender.
- Stir in the orange zest. Serve garnished with coriander.