I made this in my pressure cooker, but you can also cook it in a Tagine pot or a normal pot too. It will just take a little longer.
The meat was so soft, that it fell right off the bone! The dates completely disappeared into the sauce, but gave a fantastic flavour to the dish.
Ingredients:
1.5kg of lamb knuckles, shin or something similar (preferably with bone as it is more flavoursome)
Coconut oil for frying, probably 1 or 2 tablespoons will do
2 onions
1 medium butternut, cut into chunks
2 medium sweet potatoes, sliced into rounds
Salt and pepper
1/2 glass of dry red wine
400ml lamb stock
1 tablespoon of lamb herbs (I used the Nomu lamb rub)
1 teaspoon of dried thyme
1 small handful of dried pitless dates
1 teaspoon of crushed garlic
1 x 410g tin of tomatoes
In a deep pot, brown the meat in the coconut oil for a few minutes, taking care not to let it stick to the bottom. Remove the lamb and set aside.
In the same oil, which probably has some yummy lamb fat at this point, fry the sliced onions until they are browned. Then add the butternut and sweet potatoes and stir them all together for a bit.
Next, add the dates, tomatoes, wine, garlic, herbs and salt and pepper.
Return the lamb to the pot and add the stock. Everything should be in at this point.
Put the lid on the pressure cooker and cook it on 2 rings for 25 minutes.
The lamb should be soft and just fall of the bone... Serve with cauliflower rice or cauliflower cous-cous.
