3 Tbs. oil 1 large onion, peeled and finely chopped 3 cloves garlic, crushed 3lb/1.4kg lean lamb trimmed and in chunks seasoned flour 1 1/2pt/600ml lamb or chicken stock 6oz/175g fresh cranberries juice and zest of half a lemon 3oz/75g ground almonds salt and freshly ground black pepper 1 Tbs. finely chopped fresh parsley
Instructions
1) Heat half the oil in a pan and fry onion and garlic until softened. Remove with a slotted spoon and reserve.
2) Dip lamb in seasoned flour and dust off excess. Add remaining oil to pan and fry eat in batches to brown and seal all over. Transfer to a flameproof casserole with onion mix.
3) Pour over stock and bring to the boil, then turn down to simmer. Add half the cranberries with lemon juice and zest. Simmer gently for about 1 1/2 hours or until lamb is tender. Cover for half the cooking time.
4) Add remaining cranberries about 20 minutes before the end and stir in ground almonds. Season with salt and freshly ground black pepper and sprinkle with chopped parsley just before serving.
