Simply Moroccan Lamb
450g (1lb) boned shoulder or leg of Scotch Lamb, cubed
1 tbsp olive oil
2 onions, chopped
2 cloves of galic, chopped
2 tsp ground coriander
1 tsp ground cinnamon
3 large firm tomatoes, skinned and chopped
600ml (1pt) hot lamb or vegetable stock
3 tbsp sultanas
1 tbsp freshly chopped coriander or oregano
- Heat the oil in a saucepan, add the meat in batches and stir-fry to seal and brown.
- Add the onions and continue to cook for 2-3 minutes or until the onions have coloured slightly.
- Add the garlic, coriander and cinnamon, gently stir-fry for a further minute then pour on the hot stock. Cover and simmer for 20 minutes.
- Stir in the tomatoes, sultanas, chopped herbs and the juice of 1 lemon. Gently simmer, uncovered, for 15 minutes or until the meat is tender.
- Serve with extra wedges of lemon for squeezing over.
Fragrant and sweet with exotic spices accompany this delicious tender lamb with couscous or warm flatbread and a dollop of natural yoghurt.
This recipe tastes just as good made with beef – either rump or sirloin, or for a slow cook method use Scotch chuck steak or blade of beef, as above and transfer to a preheated oven 150oC / Fan 130oC / Gas Mark 2, cover and cook for 2 hours or until the meat is tender.
Add 2 tbsp toasted pine nuts to either the stew or the couscous and substitute the sultanas for ready to eat dried apricots or prunes.