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Moroccan Lamb with peppers and red onion
Ingredients
500g Diced Lean Lamb (leg of lamb is probably the best cut)
3 peppers (cored and seeds removed, sliced into thick slices)
3 Red Onions (peeled and sliced)
4 cloves of garlic (crushed)
50ml olive oil
200g chopped tomato (use fresh or tinned)
2 tablespoons of tomato puree
1 bunch of coriander (chopped)
2 lemons (zest grated and the juice)
2 oranges (zest grated and juice)
1 tablespoon ground cumin
1 tablespoon Paprika
1 teaspoon or ground coriander seeds
½ teaspoon of black onion seeds (optional)
½ bunch of sweet basil (chopped)
2 teaspoons of Ras en
1 teaspoon of fenu greek
50g dried apricots (chopped)
1 litre of (chicken or lamb stock or make up this amount with stock cubes)
25g Sultanas
2 bay leaves
2 lime leaves
1 teaspoon of dried thyme or (fresh thyme chopped)
Salt and Pepper
Method
- In a heavy skillet heat the oil over a high heat, season the lamb with the ground spices and fry until sealed and coloured in the pan.
- Remove the lamb and place in a casserole dish.
- In the skillet add the peppers, onion and garlic and fry for a few minutes until the vegetables are soft.
- Add the tomato puree and cook in the pan for a few minutes.
- Add the chopped tomato, sultanas, basil, coriander and apricots.
- Pour over the stock and add the zest and juice of the citrus fruit, add the lime and bay leaves and the dried thyme.
- Pour this mixture over the lamb in the casserole and bring slowly to the boil.
- Season with salt and pepper.
- Cover with a tight fitting lid or a double layer of tin foil. Place in the oven at 180 to 200 degrees and cook for 1 and a half hours.
- Remove the casserole from the oven and stir, make sure the lamb is tender if not cook for a further half an hour. Correct the seasoning with added salt and pepper.
- Serve in a deep serving dish and finish by a sprinkle of parsley or chopped coriander.
- Serve with a lightly dressed salad and new potatoes or with cous cous. Add a few pitted olives to the casserole are a nice addition.
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Recipes
