Moroccan Lamb
Ingredients:
Spice mix, combined in small bowl:
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tbsp ground cinnamon
1kg of lamb, trimmed and cut into chunks
2 large onions, grated (or chopped fine)
I large yellow sweet potato, cut into chunks
2 tbsp extra virgin olive oil
2 tbsp coconut oil or ghee
3 cloves garlic, crushed
3 large cans chopped tomatoes
100g organic dried apricots, cut in half
50g organic raisins
100g sliced almonds
1 tsp saffron threads, soaked in cold water
500ml lamb stock (or vegetable stock)
1 tsp honey
2 tbsp celery leaves, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Directions
- Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
- Preheat oven to 150 degrees celcius
- Heat 1 tbsp olive oil and 1 tbsp of other oil in a large tagine or other casserole dish.
- Add the grated or chopped onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
- In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides ,then add the browned meat to the casserole dish.
- De-glaze the frying pan with ½ cup of water and add these juices to the casserole dish.
- Add the remaining tomato juice, chopped tomatoes, sweet potato, apricots, raisins, almonds, saffron, lamb stock, celery leaves and honey to the casserole dish.
- Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
- Sprinkle the chopped parsley on top and serve with brown rice or quinoa
