This is the dish we entered in our first ever Redesdale Camp Oven Cook Off which received an honourable mention. Not bad, given it was the first time we’d ever tried cooking in a camp oven. Took home prizes – but for our site decoration rather than the food. Have since improved on the dish and think it’s worthy of a ribbon now.
1kg boned roast lamb, chopped into bite size bits
1 onion, chopped
1 tbs olive oil,
1 tbs each grated garlic and ginger
15 oven roasted tomatoes (Colbinabbin ones)
¾ cup dried apricots
¼ cup raisins
10 small wild figs (optional)
1 tin chickpeas (if use dried, soak overnight, boil til tender and use a tea-towel to rub off skins)
¼ cup pistachios, coriander, parsley
1 cup thick natural yoghurt
2 tsp paprika
1 tsp each ground turmeric, cumin, coriander, cinnamon and salt
¼ tsp ground cardamom
½ tsp cayenne pepper
4 strands saffron
1 tsp lemon zest
1 tbs oil
Mix marinade ingredients together and add lamb and mix well. Marinade for 3 hours to overnight.
Heat oil in large pan, add lamb in batches and brown on all sides and set aside. In same pan, add onion and sauté until tender ~5 minutes. Add garlic and ginger and sauté for another minute.
(At this stage I tend to transfer to a slow cooker and cook for 5 hours on high or 12 hours on low, but if you don’t have one – do the following)
Add lamb, semi-dried tomatoes and cover with beef stock. Bring to boil, reduce and then simmer until the lamb is very tender ~2-3 hours With an hour to go, add tinned chickpeas. When meat fully tender, add apricots, raisins, figs and more beef stock to cover if needed. Bring to boil, reduce heat and simmer for ~20 minutes.
Serve with couscous and garnish with pistachios, coriander, parsley and yoghurt.