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  • Recipe:Slow Cooked Lamb with Figs and Almonds
  • Description: Use local lamb and put in the pot before you spend the day exploring. You’ll have a hot meal on your return with just a hint of the exotic. These ingredients should serve 4.
  • Preparation Time: 15 to 20 minutes
  • Cooking Time: 6 to 8 hours in a slow cooker
  • Ingredients: 1 to 1 ½ lb lamb
    1 onion
    2 cloves of garlic
    1 inch fresh root ginger
    1 tablespoon cornflour
    1 pint stock
    1 teaspoon ground cinnamon
    3 oz dried figs
    1 ½ oz toasted flaked almonds
    Olive oil
    Salt and Pepper
  • Cooking Method: Peel and slice the onion.
    Peel the root ginger.
    Cut the lamb into roughly 1 inch cubes
    Heat the oil in a large saucepan, add the lamb and fry over a high heat until browned on all sides.
    Remove the lamb from the saucepan and transfer to the slow cooker.
    Add the onion to the remaining oil and fry until softened, but not browned
    Grate the garlic and ginger root onto the onion and add the cinnamon.
    Remove from the heat.  Dust with the cornflour and stir to coat the onion mixture.
    Gradually add the stock, stirring continuously.
    Return to the heat and bring to the boil.  Reduce heat and simmer for about one minute.
    Pour over the lamb in the slow cooker.  
    Add the figs.
    Season with salt and pepper
    Set heat to high, and allow to cook for around 8 hours.  Check that the lamb is properly cooked.
    Stir in the almonds.
    Delicious with a chickpea couscous, or boiled rice.

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