Ingredients
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ tbsp paprika
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- About 1.1kg lamb meat meat trimmed and cut into 5cm/2in chunks
- 2 large onions
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- 1 tin 400g tinned chopped tomatoes
- 1 tbsp tomato puree
- 115g/4oz dried apricots, cut in half
- 55g/2oz raisins
- 600ml/1 pint lamb stock
- 1 tbsp clear honey
Preparation
Place
the cayenne, black pepper, paprika, ginger, turmeric and cinnamon
into a small bowl and mix to combine. Place the lamb in a large bowl
and toss together with half of the spice mix. Cover and leave
overnight in the fridge.
Grate
the onion and garlic in a food processor
Heat
olive oil in a large stock pot and brown the cubes of lamb on all
sides then add the browned meat to a separate dish. Brown the Lamb in batches, if there are too many in the pot at once, they end up boiling!
Add
a little more olive oil to the stock pot if needed and add the
chopped onions and garlic, and the remaining spice mix and cook over
a gentle heat for 10 minutes so that the onions and garlic are soft
but not coloured.
Then
re add the browned lamb cubes to pot and put on a vey low heat while
you prepare the sauce
To
make the sauce: In a separate bowl, pour in the tinned tomatoes, add
the tomato puree, stock and honey.
Pour
in the sauce into the pot, turn the heat back on high till the sauce
is boiling, then turn low to a simmer and cover.
Chop
up the dried fruit and add to the sauce.
Cook
for 2-2½ hours or until the meat is very tender.
This Morrocan dish is usually
served with cous cous, but I chose to use roasted aubergine.
To
prepare the aubergine, cut aubergines in half, place skin side down
and season with salt pepper and olive oil.
Cover with foil and put in oven at 200c for 15 minutes.
The finished product!
