Serves 8
1,5 kg rolled leg of lamb, deboned
3/4 cup finely chopped dates
10-12 raw unsalted cashew nuts, whole or chopped
4 tablespoons oil
2 cups boiling water
250 ml long-life cream
2 tablespoons chilli chutney
salt and pepper to taste
Use a sharp knife to make about 10 centimetre-deep cuts in the leg of lamb. Stuff some dates and nuts into the cuts. Save the rest of the dates for later.
Heat the oil in a flat-bottomed pot over medium-hot coals. As soon as the oil is hot fry the leg quickly on both sides to seal the meat Add the boiling water and put the lid on. Cook for about 3 hours over a low heat, turning frequently. Check every now and again that there is enough water in the pot. Near the end of the cooking time, remove the lid to al low the meat juices to thicken.
While the leg is cooking, simmer the remaining dates, cream and chilli chutney in a saucepan for 10 minutes or until the dates are soft. Remove the lamb from the pot and stir the cream sauce into the meat juices. Cut the lamb into slices. Season to taste and serve with the hot date sauce.
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