Winter has arrived in UK with snow and gales in the North, & cold grey skies & squally showers in London. This weather calls for something vibrant & comforting. I had a fabulous foodie holiday in Marrakesh this year and wanted to use some of the spices and preserved lemons I bought in the Spice Souk. The smells from the kitchen evoke the sumptuous tastes of this trip & Moroccan inspired recipe. I use a lamb shoulder on the bone to cook slowly but you can alternately use cubed lamb and reduce the cooking time by 1 hour.
Ingredients: (Serves 4)
1 kg/ 2.2lb lamb shoulder
2 tsp cumin
2 tsp ground coriander
2 tsp cinnamon
2 tsp turmeric
1 tsp of saffron strands
2 tsp sweet paprika
2 tsp hot paprika
2 teasp Ras El Hanout
Freshly ground sea salt & black pepper
300g/ 10 oz dried apricots
2 x 400g/ 14 oz tinned chopped tomatoes
3 onions chopped
4 cloves of garlic finely chopped
750 ml/ 25 fl oz vegetable or lamb stock
2 tblsp runny honey
2 small preserved lemons, flesh discarded, rind shredded
3 tblsp fresh coriander/ cilantro roughly chopped
3 tblsp fresh mint leaves roughly chopped
Mix 1 teaspoon each of cumin, ground coriander, cinnamon, turmeric, sweet & hot paprika & Ras El Hanout & coat the lamb and rub in. Leave in the fridge for at least 4 hours and ideally overnight.
When ready to cook heat the oven to 145C/293F Fan oven. In a deep casserole dish heat the olive oil on a medium heat and brown the lamb for a few minutes on each side. Remove and then in the same pan add the onion, garlic and the remaining spices on a low heat for 10 minutes stirring regularly to ensure softened but that the spices don’t burn. Add the apricots, honey, stock, tomatoes, saffron and lamb. Bring to the boil & season with sea salt & black pepper.
Cover with a lid and cook in the oven for 3 1/2 hours.
Remove the lamb and cut into rough chunks. Add the preserved lemon rind, coriander/ cilantro and mint to the sauce. Serve with some steamed couscous.
My Moroccan Lamb Stew with Spices from the Souk.
A Winter warmer evoking sumptuous sights, sounds & tastes of Morocco.