Monday, 29 December 2008

Moroccan Style Lamb

This is a really good recipe to make in bulk. The flavour improves with time and you can easily freeze it if you like. Another one for the slow cooker or crock pot if you have one.....








You need:

2 Onions - sliced
1 tablespoon Root Ginger - finely chopped
1kg Lamb - cubed and boneless
2 tablespoons Ground Cumin
1 tablespoon Paprika
1 tablespoon Ras El Hanout seasoning (or use a little ground cinnamon if you like)
1 tablespoon Ground Coriander
500 ml smooth Passata
400g Sweet Potato - cut into chunks
100g Dried Apricots - roughly chopped
100g Dried Dates - pitted and roughly chopped
Bunch Fresh Coriander - chopped
3 tablespoons Olive Oil
1 pint water
Salt and Pepper to taste

Heat the Oil in a large pan and then add the Onions. Cook gently for about 5 minutes until softened. Stir in the Ginger, then add the Lamb. Fry, turning often, until browned on all sides. Now add the Ground Coriander, Ras El Hanout, Paprika, Cumin and stir well. Cook for 1 minute

Add the Passata and 1 pint of water. Season well, then stir everything together and bring to the boil. reduce the heat and simmer (covered) for at least 2 hours. If using your slow cooker, cook on low for around 5-6 hours or until the lamb is tender.

After about 2 hours, add the Sweet Potatoes and the Dates and Apricots, then cook for a further 30 minutes. If using your slow cooker, cook for another hour or so.

Spoon into a large serving bowl and scatter with the freshly chopped Coriander.

Serve with Couscous

Feeds 4 easily

2 comments:

Nate-n-Annie said...

I love lamb! Been wanting to make Moroccan-style lamb, but almost every recipe I see nowadays calls for that darn tajine. Thanks for posting a recipe for the rest of us that don't have a tajine.

Orce Serrano Hams said...

Very nice recipe for the fabulous "cordero" will be giving this a go! Many thanks,

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