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Slow-cooked lamb shoulder with fresh dates
Fruit and vegetables
4
red onions
, cut into 1cm/½in wedges
6
garlic
cloves, crushed with skins on
100g/3½oz
spring onions
, trimmed and roughly sliced
2
garlic
cloves, finely chopped
1kg/2lb 4oz fresh mixed
broad beans
and peas, shelled
5 ripe
tomatoes
, coarsely grated and skin discarded
1
lemon
, juice only
½ bunch fresh
dill
, finely chopped
Tins, packets and jars
500ml/18fl oz hot beef or
chicken stock
Cooking ingredients
4
bay leaves
600g/1lb 5oz fresh
dates
, halved and stones removed
1 small
cinnamon
stick
olive oil
, for drizzling
2 tbsp date
molasses
splash
red wine vinegar
salt and freshly ground
black pepper
5 tbsp
olive oil
500ml/18fl oz
vegetable stock
Meat, fish and poultry
2kg/4lb 8oz
lamb shoulder
Back to recipe
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