Braised Lamb with Chantenay Carrots and Raisins
1 kilo lamb shoulder, diced into pieces, 1 tsp cinnamon, 1 tsp ground cumin, Large pinch ground ginger, Sea salt and black pepper, 1 tbsp plain flour, 3 tbsp olive oil, 2 large onions, peeled and chopped, 2 cloves garlic, peeled, crushed and chopped, 250g Chantenay carrots, whole, 375 – 400ml Chicken stock, 2 tbsp chopped parsley, Springs of thyme with leaves removed from stalk, 75g raisins, 150ml dry sherry
Preheat oven to 170C/325F/Gas 3
What to do:
Combine the cinnamon, cumin, ginger, half teaspoon fine sea salt and quarter teaspoon ground black pepper and flour in a small bowl. Then rub the spice mixture into the lamb making sure it is completely coated.
Pour the olive oil into a large heavy based frying pan. When hot, brown the lamb in batches on all sides, remove with a slotted spoon and set aside while you fry of all the meat. Then saute the onions, garlic and carrots for 2-3 minutes until the vegetables are translucent. Return the meat to the pan and combine with the onion mixture then add the stock, making sure the meat is covered and scrape any of the sediment from the base of the pan. Stir in the parsley and thyme leaves and cover and place the casserole in the oven.
Cook for 1-1/2 hours or until tender. Check every 20 minutes, adding more liquid if necessary. While the lamb is cooking, soak the raisins in the sherry.
15 minutes. Before the end of the cooking, add the sherry and raisins and adjust the seasoning and stir in some extra chopped parsley and leaves of thyme.
Serve with rice or couscous.