Trim any excess fat from the lamb and cut into cubes.
Heat 2 tbsp of the olive oil in a large frying pan or saucepan.
Add the lamb pieces and the chopped onion and fry until the meat has browned and the onions are soft.
Pour cold water into the pan so that the meat is completely covered.
Add the remaining olive oil to the pan together with the cinnamon stick, ginger, ground cinnamon, coriander, cumin, saffron, salt and pepper. Stir well.
Bring to the boil and then reduce the heat to low.
Cover the pan with the lid and simmer over a low heat for 2 hours.
After this time, stir in the prunes and cook for a further 15 minutes.
Stir the honey into the lamb mixture and serve hot with couscous.

Poached Pears in Red Wine

This is an excellent dessert for a dinner party or a special occasion and it is very easy to prepare, although you will need several hours to do so.

Ingredients

4 ripe pears
1 bottle of red wine
5 oz (140 g) of caster sugar
3 tbsp of clear honey
juice of ½ a lemon
2 cinnamon sticks
2-inch piece of orange rind
1 vanilla pod, split lengthways
1 clove
1 black peppercorn

Method

In a saucepan large enough to hold all four pears standing upright, place the red wine, sugar, honey, lemon juice, cinnamon sticks, orange rind, vanilla pod, clove and black peppercorn.
Stir all the ingredients together whilst heating gently. Ensure that all of the sugar dissolves.
Peel the pears whole but leave the stem intact.
Cut a thin slice off the bottom of the pear so that it stands flat and upright.
Place the pears into the saucepan with the wine and spices and simmer for about 25 minutes or until the pears are slightly tender but not too soft.
Lift the pears out of the saucepan and transfer them to a large bowl.
Cook the liquid further until it reduces by half.
Remove the pan from the heat and allow to cool.
Strain the liquid through a sieve and pour over the pears.
Cover the bowl with cling film and chill in the refrigerator for 4 hours or more.
When you are ready to serve the dessert, place each pear in an individual serving dish. Pour a little of the red wine liquid over the pear and serve with whipped or clotted cream.

Cinnamon Ice Cream

You don't need an ice cream maker to prepare this delicious homemade ice cream. Serve with baked apples or on its own.

Ingredients

¾ pint (425 ml) of double cream
¾ pint (425 ml) of milk
4 oz (115 g) of caster sugar
6 egg yolks
4 cinnamon sticks

Method

Break the cinnamon sticks in pieces and place into a saucepan with the double cream and the milk.
Mix the ingredients together and slowly bring to the boil, stirring frequently.
Once boiling, remove the pan from the heat immediately and set aside for 30 minutes to allow the flavours to infuse.
In a separate mixing bowl beat together the egg yolks and the sugar. Set aside.
Bring the cream and milk back to the boil and then pour in the egg yolk mixture whilst stirring constantly.
Reduce the heat and cook until the mixture thickens.
Strain the mixture into a bowl or dish and leave to cool.
Transfer into a freezer-proof container with a lid and place into the freezer until frozen.

Mulled Wine

This is an excellent hot beverage for a cold winter's night, especially if you are spending the evening outside for a festive occasion.

Ingredients

1 bottle of red wine
2 oz (55 g) of brown sugar
1 orange
6 -8 cloves
3 cinnamon sticks
1 bay leaf
½ tsp of nutmeg
¼ tsp of ginger

Method

Cut the orange in half and stud one half with the cloves. Reserve the other half of the orange until later.
Place the red wine into a saucepan together with the rest of the ingredients including the orange half studded with cloves.
Heat the wine and spices on a low heat for about 20 - 25 minutes. Do not allow the liquid to boil and stir frequently so that all of the sugar dissolves completely.
Check the taste and add more sugar if necessary.
Strain the mulled wine into individual mugs.
Take the reserved orange half and cut into slices. Add a few orange slices to each mug of mulled wine and serve hot.

Back to Introduction to Spices.