INGREDIENTS
1kg of roughly chopped shoulder of lamb on the bone
1 tin of black pitted olives
50ml of Spanish olive oil
100g of dried apricots
1 onion
2 carrots
1 head of garlic
2 tbsp of tomato puree
½ l of lamb stock (it can be beef or chicken or even water)
1 tbsp of honey
1 tbsp of cumin powder
1tbsp of sweet pimenton
1 bay leave
1 cinnamon stick
PREPARATION
In a wide pot pour the olive oil and brown over high heat the lamb pieces and set aside. Roughly chop all the vegetables and add to the pot and caramelized until golden brown. This may take you 15 minutes.
Add the spices, tomato puree, apricots, olives, honey and give it all a good stir for 5 minutes.
Add the lamb back into the pot and fill with the stock, season and let it simmer for about 2 hours until the stew has thicken up and the meat is nice and tender.
Serve with some fluffy steamed rice or lots of bread to dip into the rich sauce.