40g pot Cooks&Co dried mixed forest mushrooms
1 tbsp olive oil
About 1.1- 1.5 kg half leg of lamb
1 red onion, finely chopped
3 cm piece of fresh ginger, grated
3 cloves of garlic, crushed
1 tbsp harissa paste
1 lemon, zest and juice
1 tsp Sumac
2 tsp ground cumin
1 tsp ground cinnamon
1 tbsp paprika
500ml carton passata
900ml hot lamb stock
2 x 400g can Cooks&Co chickpeas, drained and rinsed
460g jar Cooks&Co roasted red peppers, drained and roughly chopped
Handful of fresh Dill, for garnish
Handful of pomegranate seeds for garnish
1. Preheat the oven to Gas mark 3/160C (140C fan oven) Put the mushrooms in a bowl, cover with hot water and leave to soak for 30 mins. Heat the oil in a large oven proof heavy based casserole dish, add the lamb, season well and cook for a few mins each side until browned. Remove and put to one side.
2. Add the onion to the pot, season again and cook for 2-3 mins until soft, then add the ginger, garlic and lemon zest. Cook for 1 min then add the harissa, lemon juice and spices, stir, add the lamb back to the pot then pour in the passata and lamb stock. Drain the mushrooms and add, reserving the juice. Then sieve the juice to remove any gritty bits and add this. Tip in the chickpeas, bring to the boil then put a lid on and put in the oven for about 4 hours or until the lamb is really tender when poked with a sharp knife. If it starts to dry out at all, top up with a little hot water.
3. When ready, shred the lamb using two forks to pull it apart then stir though the peppers. Scatter over the pomegranate seeds and dill to serve. Serve with flat breads if you wish.
