Spiced Lamb with Prunes

(SERVES 4)

• 450 g/1 1b boned leg or neck fillets of lamb
• Slat and freshly ground black pepper
• 1.5 ml/ ¼ tsp numeric
• 2.5 ml/ ½ tsp grated fresh root ginger
• 1 garlic clove, crushed
• 1 bunch of spring onions (scallions), chopped
• 45 ml/3 tsp chopped parsley
• 225 g/8 oz prunes, stoned (pitted) and chopped
• 5 ml/1 tsp ground cinnamon
• 15 ml/1 tbsp clear honey
• 20 ml/4 tsp orange flower water
• 15 ml/1 tbsp flaked (slivered) almonds

To serve:

• 1 small baguette
• Cucumber with Yoghurt Dressing

Cut the lamb into chunks and trim it of all fat and sinew. Put in a saucepan with a little salt, lots of pepper, the turmeric, ginger, garlic, spring onions and parsley. Add just enough water to cover. Bring to the boil, reduce the heat, cover and simmer gently for ½ hours until the lamb is very tender. Add the prunes and cinnamon and cook uncovered for a further 15 minutes. Add the honey and orange flower water and simmer for 5 minutes, stirring. Dry-fry (saute) the almonds until golden. Ladle the lamb into four warmed soup bowls. Sprinkle with the almonds and serve with the baguette and cucumber with Yoghurt Dressing.