RECIPE - Slow Cooked Turkish Lamb with Prunes & Saffron

1.2kg boneless lamb shoulder, cut into 3-4cm cubes
2 tbsp olive oil
4 large onions, thinly sliced
2 tbsp 'Capuliato' sundried tomato pesto
1 tbsp 'Herbies' harissa
2 tsp 'Herbies' ground cinnamon
2 tsp honey
1/2 cup red wine
1 tsp 'Herbies' pomegranate molasses 25 large, plump pitted prunes
1/4 tsp 'Herbies' saffron threads, soaked in 1/4 cup boiling water couscous, baked vegetables, steamed broccolini and parsley to serve, if desired

Preheat oven to 150 degrees. Heat oil in a large ovenproof pan over medium heat. Brown lamb in batches, then transfer to a bowl until needed. Add onion to pan and cook on low heat, stirring occasionally, until lightly coloured and soft. Add pesto, harissa, cinnamon, honey, red wine, molasses, prunes, saffron & soaking liquid, 1 1/2 cups water, salt & pepper and any lamb resting juices. Stir to dissolve honey, bring to the boil, remove from heat and stir in the lamb. Lay a round of baking paper on the surface, then cover with a lid. Bake for 2 hours, then turn off heat and leave in the cooling oven for 30 minutes. Remove from oven and serve with a side of couscous, baked vegetables, steamed broccolini and sprinkle with parsley if desired. 

RECIPE - by 'delicious' magazine