Moroccan Lamb Stew
It consists of tender lamb pieces cooked in a delicious flavoursome Moroccan stew served on roasted garlic mash
Moroccan Lamb Stew It consists of tender lamb pieces cooked in a delicious flavoursome Moroccan stew served on roasted garlic mash |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 1,5hours |
|
|
Ingredients
Spice Rub
- 1teaspoon coriander seeds
- 1teaspoon cumin seeds
- 1whole star anise
- 2teaspoons fennel seeds
- 2 bird eye chilichopped fine
- 1teaspoon ground cinnamon
- 2teaspoons salt
- 2teaspoons ground black pepper
- 2teaspoons smoked paprika
Stew
- 1 onionpeeled and finely chopped
- 2cloves garlicpeeled and minced
- 15ml olive oil
- 800gr lamb stewing meat
- 1cup hot water
- 2teaspoons dried oregano
- spring or two fresh rosemary
- 1tin chopped and peeled tomatoes
- 1whole stick of cinnamon
- 3 carrotspeeled and sliced
- 1/3cup dried apricots
- 1/2cup flaked almonds
- fresh corianderto serve
Instructions
- First off, add all the spices for the spice rub in a pestle and mortar, grind until fine. This might take a little effort – let those biceps work, girl!
- Rub the pieces of lamb with the spice rub and set aside.
- In a medium sized cast iron pot (I love to make stews in my cast iron pot) add half the olive oil and sauté onion and garlic.
- With a slotted spoon, remove the onion from the pot and transfer to a small bowl.
- Now add the rest of the oil, and brown the meat. You can also add a pinch or two of your spice rub if you have any left.
- Add the water to deglaze, lower the heat and add the rest of the ingredients and the onions except the almonds and coriander.
- If you need more liquid to cover the meat, you can add more water, cover and simmer for 1 – 1 ½ hours.
- Before serving, remove the whole cinnamon stick, sprinkle with flaked almonds and fresh coriander and serve with roasted garlic mash.