Slow-cooked lamb shoulder with fresh dates

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 6

By Georgina Hayden
From Saturday Kitchen

Ingredients

For the lamb shoulder

  • 2kg/4lb 8oz lamb shoulder
  • 4 bay leaves
  • 600g/1lb 5oz fresh dates, halved and stones removed
  • 4 red onions, cut into 1cm/½in wedges
  • 6 garlic cloves, crushed with skins on
  • 1 small cinnamon stick
  • olive oil, for drizzling
  • 500ml/18fl oz hot beef or chicken stock
  • 2 tbsp date molasses
  • splash red wine vinegar
  • salt and freshly ground black pepper

For the broad beans and peas

  • 5 tbsp olive oil
  • 100g/3½oz spring onions, trimmed and roughly sliced
  • 2 garlic cloves, finely chopped
  • 1kg/2lb 4oz fresh mixed broad beans and peas, shelled
  • 5 ripe tomatoes, coarsely grated and skin discarded
  • 500ml/18fl oz vegetable stock
  • 1 lemon, juice only
  • ½ bunch fresh dill, finely chopped
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