Herdwick Lamb Filled Hot Cross Bun with a Marmalade Glaze Recipe - Great British Chefs

Ingredients

• 1.5kg lamb shoulder
• 500ml of white wine
• 5 garlic cloves, crushed
• 5 sprigs of thyme
• 3 sprigs of rosemary
• salt
• black pepper
• 8 large onions
• 250g of butter
• 100ml of honey
• 2 tbsp of garam masala
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 300g of prunes, soft
• 100g of dates, pitted
• 100g of dried figs
• 300ml of water
• 50g of cane sugar
• 10g of fresh yeast
• 325g of strong white flour
• 60g of butter, cold
• 225ml of whole milk
• 1 tsp harissa, or to taste
• 75g of strong white flour
• 100ml of water
• 1l vegetable oil, for frying
• marmalade, thin cut