Slow-roast lamb with honey, saffron, dates & preserved lemon | Rowse Honey

Ingredients

• 1⁄2 cinnamon stick
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 6 cardamom pods
• 1 teaspoon ground turmeric
• 2 – 3kg lamb shoulder boned and rolled
• 4 tablespoons extra-virgin olive oil 2 onions, finely sliced
• 4 garlic cloves, peeled and finely sliced
• 1 red chilli, deseeded and thinly sliced
• 1 thumb-sized piece of ginger, peeled and grated
• 2 tablespoons tomato purée
• 200g (7oz) juicy prunes, stoned
• pinch of saffron threads
• 2 tablespoons of Rowse Organic Honey
• 1 preserved lemon, skin thickly sliced, flesh discarded
• 4 bay leaves
• 1 small bunch of thyme, torn
• 1 small bunch of mint, leaves picked and chopped
• Pinch of smoked paprika
• To serve extra honey for squeezing over
• Salt and freshly ground black pepper to taste