The North African cuisine of Morocco combines Middle Eastern, Mediterranean and African influences. I normally search for these recipes in winter as it's a great way take an array of spices, vegetables and meat and let it stew for hours for a great cold weather treat. A great drink from Morocco is their Moroccan mint tea, which has a cooling effect for those of us with a fiery hotness inside !!
Tonight I decided to use a number of things in my fridge that needed cooking. This recipe really does not follow any one recipe but maybe 4 different recipes. Some add stock, tomatoes, less spice or more spice. I hope that you enjoy this !!! Make sure you have a good heat proof pot for the oven or a slow cooker !!
Ingredients - Please don't panic at the list !!
- 1 lb Lamb - Cut into pieces and dried.
- 2 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 large red onion rough chopped
- 2 1/2 cups of beef stock
- 5 small carrots thick chopped
- 1/2 cup of thick sliced mushrooms
- 1 stick of cinnamon
- 1 cup of courgette chopped thick
- 1 handful of golden raisins
- 1 cup of prunes
- 1 tin of chopped tomato
- 1 tin of chickpea
- 2 teaspoon cumin
- 2 teaspoon ground coriander
- 1 teaspoon ground ginger (or fresh if you have it)
- Few threads of saffron
- Grated zest and juice of 1 orange
1) How to prepare the dish !
- In a Dutch oven over medium heat, warm 1 Tbsp. of the olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes more. Transfer to a bowl and set aside.
- Pat the lamb dry with paper towels. Place the flour in a large bowl or seal-able plastic bag and season with salt and pepper. Some say you should add flour which helps thicken the sauce and keep the flavor in more but I decided to keep flour out of this recipe !
- Place the meat in the pan alone and brown, this means put it on a low heat and just make sure the entire deep red color of the meat has been removed. Working in batches to avoid crowding, add the lamb and brown on all sides. See below.
- This is where I off roaded the recipe I was reviewing. I added back the cooked onion/carrot mixture and the lamb along with any accumulated juices to the pot. Add the garlic, cumin, coriander, saffron, chickpeas, raisins/Prunes and ginger then stir to coat the meat and vegetables.
- Stir well. Add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Also throw in the stick of cinnamon. Put your oven on now to 350 degrees also now !
- Add the tomatoes, courgettes, mushrooms (optional) and bring to the boil again. I then transferred to my oven proof crock pot.
- Move to the oven. oven and bake until the meat is tender, 1 1/2 to 2 hours. If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stove top until thickened. Return the meat and vegetables to the pot. Taste and adjust the seasonings. Do not be afraid to add more spices during the 2 hours.