1kg lean leg of lamb
100g shallots, finely chopped
120g onion, finely chopped
20g garlic, finely chopped
1 cinnamon stick
400ml veal stock
100g coriander, finely chopped
50g flat-leaf parsley
100g chickpeas cooked
100g dates, diced
200g diced prunes
Juice of 1 lemon
Pickled lemon rind, cut into fine strips
1tbs rose water
1tbs sesame seeds
Salt and black pepper
1tsp arrowroot (optional)
Seal the lamb in hot oil to get even colour. Take out of the pan and add the shallot, onion and garlic. Cook until soft.
Add saffron, cinnamon stick and stock. Bring to the boil and add half the herbs when it boils. Reduce by half, then add chickpeas, dates, prunes and honey.
Place with a lid on in a 150°C oven for 90 minutes, checking after 60 minutes, then every 10 minutes until the lamb is tender.
Add the remainder of the herbs, lemon juice, lemon peel, rose water and sesame seeds. Simmer on top of the stove for five minutes. Adjust seasoning, adding plenty of black pepper.
Thicken the sauce with a little arrowroot if you prefer it.
Alternative ingredients: if you want to, you can substitute chicken for the lamb and add 50g diced black olives.
Equipment: use a heavy-duty oven-proof dish with a tight-fitting lid.