Recipe Inspiration

Ingredients...

4kg lamb neck fillets, cut into chunks

5 onions, sliced into wedges

8 garlic cloves, finely chopped

200g Street Food Chef Spicy Persian Style Seasoning

600g dried apricots

500g pitted dates

2g saffron

4 preserved lemon, cut into thin wedges

200g shelled pistatchios

1lg bunch coriander

3ltr Essential Cuisine Signature Beef Jus

Method...

1. Brown the lamb in batches. Drain and set aside.
   
   
2. Fry the onions until soft and slightly coloured. Add the Street Food Chef Spicy Persian Style Seasoning and the saffron, then stir in the lamb and the lemons.
   
   
3. Pour the Signature Beef Jus over the top and braise with a lid for 1 hour.
   
   
4. Add the apricots, dates and half the pistachios and return to the oven for 30 minutes or until the lamb is tender.
   
   
5. When ready, sprinkle with the rest of the pistachios and the coriander, and serve with cous cous.