Simple Spiced Lamb Recipe for Beginners
Moroccan lamb stews are simple slow cooked cuisines since learning how to cook lamb recipes is a must in Morocco where lamb stew rules the cooking pot.
Lamb recipes made with lamb stock and slow cooked for over 2 hours are best served with warm couscous, pita or flatbread. Our lamb dish is for those who like lamb cooked though low and slow rather than pink.
Simple Spiced Lamb Recipe for Beginners.
2 pounds lamb cut into small chunks.
2 cups cooked chickpeas.
2 large onions, chopped.
3 cloves garlic, crushed.
2 cups tomato juice.
2 large chopped tomatoes.
4 ounce dried apricots, cut in half.
1/2 cup dates.
1/2 cup raisins.
3 ounce flaked almonds.
1 teaspoon cayenne pepper.
2 teaspoon ground black pepper.
1½ tablespoon paprika.
1½ tablespoon ground ginger.
1 tablespoon turmeric.
2 teaspoon ground cinnamon.
1 teaspoon saffron.
1 tablespoon honey.
3 cups lamb stock.
2 tablespoon olive oil.
2 tablespoon argon oil.
Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a large bowl and mix to combine well add lamb to the large bowl and toss together with the spice mix and 1 tablespoon olive oil and 1 tablespoon. Cover and marinate 2 hours in the fridge.
In a large dutch pot add oil, onions and saute over medium high heat for 5 minutes so that the onions are soft. Add the crushed garlic for the final 2 minutes then brown lamb on all sides.
Add chickpeas, tomato juice, chopped tomatoes, apricots, dates, raisins, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2 hours or until the meat is tender.