Food & Drink Magazine

Moroccan Lamb Casserole

By Makebakeshare @makebakeshare
Moroccan Lamb Casserole I have made this several times now and it always goes down a treat.  As it is slow cooked (allow yourself a good 21/2 hours to cook and prepare), the lamb always comes out really nice and tender and infused with the lovely Moroccan flavour. I mix a blend of my own spices and make into a paste using my Kenwood Miracle Chopper, but if you don’t have all the spices to hand you could choose to use the Schwartz ready blended recipe pack as a quick cheat.
I always accompany the dish with cous cous, which I will also share with you how I make, but you could equally serve it with rice instead. I also like to serve with a dollop of crème fraiche and a sprinkling of freshly chopped flat leaf parsley and mint.  Moroccan Lamb Casserole I cook this dish in a shallow cast iron casserole dish such as a Le Creuset dish like below.  Equally you can pick a less costly comparison in Sainsbury’s, or just use whatever casserole dish you have to hand in your kitchen.  Of course if you have a tagine, this will be ideal for this recipe. Serves: 4
Oven Temp: Gas Mark 2, 150c
Preparation time: 30 mins
Cooking time: 2 Hours
What you will need...
(For the spice mix to make into a paste) 11/2 tsp Coriander seeds11/2 tsp Cumin seeds1 tsp Mild chilli powder11/2 tsp Ground cinnamon1 tsp Garlic granules2 tbs Bran oil (or vegetable)2 tbs Tomato puree½ Lemon (juice and grated rind)1 Tbs Honey
(Remaining ingredients)2 large Garlic cloves2 medium Fresh red and/or green bird’s eye chillies1 Onion, finely chopped 400-500gms diced shoulder/neck of lamb2 carrots sliced1 tin of drained Chickpeas3 medium Tomatoes, cored and chopped6 dried apricots choppedHandful of flaked almondsFresh flat leaf parsleyFresh mint1 ltr Chicken stockChopped tomatoes with garlic and olive oil (available from Morrison’s in a carton)
What you need to do...
·   Preheat the oven to gas mark 2 (150 C)·   Measure out all the paste ingredients listed as above into your food chopper (or use pestle and mortar) and blitz into a smooth paste·   On a mid to hot heat add a little oil into pan, heat and then add chopped garlic and fresh chilli, ensure not to burn·   Add onions and brown for 2-3 mins, again ensuring not to burn·   Add diced lamb, brown to seal meat and lightly season·   Add paste or pre mixed packet of spices and keep stirring·   Take off the heat whilst you add chick peas, apricots, carrots, almonds and fresh tomatoes·   Pour over ½ to ¾ of chicken stock and return to heat, giving another good stir·   Add half the carton of you chopped tomatoes, stir in and bring to boil over a medium heat·   Then add casserole lid and transfer dish into the oven·   Check regularly and continue to add remaining stock, chopped tomatoes as the liquid reduces over the cooking time·   Allow to rest for 10mins or so before serving, stir in chopped flat leaf parsley/mint (saving a little to use for garnish)
To find out how to make the couscous follow this link:

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