25 Feb Easy Moroccan Lamb recipe
Comfort Food Can Come Easy – We all have those days, when you fancy something tasty, but don’t want to spend too long in the kitchen. Yesterday was one of those days as booking the summer holiday was on the cards and so something quick and tasty for dinner was required to allow us time to consider where we want to escape to the sun this summer.
Yesterday was a grey and icy cold day so a nice warming comfort dish was we were craving for. The Moroccan lamb from the Gog Magog Hills butcher seemed to be the perfect solution. Their Moroccan lamb is ‘easy Moroccan lamb’ as the butchers have added the Moroccan spices to make life easy for you.
Although their lamb is ready to cook as it comes in a lovely Moroccan marinate, I decided to spice it up a bit. I added some heat from Kashmir and sweetness from India and combined with an Ottolenghi inspired couscous was a perfect ending to the weekend.
The lamb casserole was so yummy, that we couldn’t resist the leftover juices in the dish and mopped it up with some Persian bread.
Ingredients for 2
500 gr. Moroccan lamb from Gog Magog ( should be marinated)
1 tsp Kashmiri chilli
1 tsp cumin
2 tsp coriander
6 cm of cinnamon
1 can of tomato chunks
1 tablespoon tomato puree
2 red onions
2 sweet potatoes
salt and pepper
butter for frying
2 cups of couscous
handful chopped coriander
a handful of lamb lettuce ( cut)
1 fat garlic clover
1/2 cup of golden raisins
1 white onion
1 tablespoons lime juice
olive oil for frying and for couscous
How do you make it?
Melt the butter in a casserole, then add the lamb and brown it. Add the red onions ( sliced up in half quarters), brown them. Then add the tomato puree. Stir well, add the spices. Stir again and then add the stock. The meat should be covered by the stock. If during the cooking process it dries out, you can add more stock as the meat should be covered all the time.
Put the casserole with the lid on in a preheated oven of 160 degrees. Slow cook for 2 hours and stir regularly. After 2 hours add the sweet potatoes ( cut up in small squares of approx. 1cm). Simmer for another 30 minutes. Season if necessary.
Optional – add toasted almonds.
Prepare the couscous as you normally do, but don’t forget to add a drizzle of olive oil and the lime juice.
Slice the onions and fry them slightly, then transfer them to the oven and cover with foil. After about 10-15 minutes, the onions should be light brown and soft. Soak the raisins in some warm water.
Put all the ingredients in a bowl and mix.
Optional – serve with flatbread or ciabatta.