Update - Steps 1 and 2 previously posted (as I had some trouble!)...
Okay, cooked this last night but not had a chance to blog it yet, so - when I last left off I'd already ground up all the spices and coated the chunked lamb with half of them (and kept it in the fridge for, well, 2 nights by then)...So, next was two large grated onions (a torture device, my eyes's didn't stop watering! I can chop them without discomfort, but grating...? Ouch...!) plus the remaining spices and three cloves of garlic (crushed) placed on the hob at a really low heat (in the casserole dish)...
...meanwhile, the meat from the fridge should be browned off in a hot pan to flash seal on all sides...
...add that to the sweated onions etc. and then deglaze the frying pan with tomato juice...
...then combine the lot together with a generous drizzle of runny honey, small handfuls of chopped dates, sultanas and chopped almonds...I also threw in some of the lamb stock from the bone from Sunday's roast...I don't follow recipes exactly... ;)
Pop it in the oven at 150 degrees and cook for about two and a half hours (the meat should be extremely tender, if not falling to bits), take it out, chop a large handfull of coriander and parsley and serve with steaming cuscus...it should look something like the above... ;)
...and the verdict....? *Wonderful*! An awesome combination of curry flavours, spices and all that amazing sweetness from the fruit...give it a go! :) Apparently a similar effect can be achieved in a slow cooker by just throwing everything in, but I cannot confirm...I think a bit of frying helps the flavours...
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