Fragrant Lamb with Prunes and Almonds
Ingredients 2.5kg of lamb shanks, or 1.8kg of boneless lamb shoulder, trimmed of fat 2 tbsp butter 2 medium onions, thickly sliced Pinch of saffron threads 6 garlic cloves, chopped A thumb-size piece of ginger, peeled and slivered 1 small cinnamon stick 1 tsp coriander seeds 1 tsp cumin seeds 1 tbsp ground ginger 1-2 tsp ground cayenne pepper 150g golden raisins 300g pitted prunes 750ml chicken broth or water 300g chopped tomatoes Salt and black pepper Method Preheat the oven to 160C/325F/gas mark 3.