Warm spices and sweet figs create a deliciously sticky sauce for tender lamb in this fusion dish of Moroccan and Asian inspired flavours.
How long will it take?
1 hour 20 minutes
What’s the serving size?
What do I need?
2 tbsp olive oil
2 cloves garlic, minced
1 large brown onion, diced
2 tbsp honey
2 tbsp fig jam
80 mL Shao Xing Cooking Wine Vinegar
1 ½ cups water
Juice of ½ a lemon
1 ½ tbsp ginger, minced
1 cinnamon stick
2 star anise
1 tsp salt
½ tsp freshly ground black pepper
500 g diced lamb
150 g soft and juicy figs
1 spring onion, green part only, chopped, to serve
1 tbsp white sesame seeds, to serve
1 red chilli, chopped, to serve
How do I make it?
Heat olive oil in a large frying pan over medium heat. Add garlic and onions and cook, stirring frequently for 1 minute. Add honey, fig jam, cooking wine vinegar, water, lemon juice, ginger, cinnamon stick, star anise, salt, and pepper and bring liquid to the boil. Reduce heat and add lamb and figs. Cover, and cook on a low simmer for 1 hour, or until lamb is very tender.
Use a slotted spoon to remove cinnamon and star anise from the sauce.
Serve garnished with spring onion, chilli, and sesame seeds.