Under The Covers’ Recipe of the Day – Moroccan Style Spiced Lamb

This is today’s recipe of the day for Sunday 21st October 2018

Moroccan Style Spiced Lamb

Serves 2, Prep 20mins, Cook 1hr

1 tbsp x Ginger, fresh (or ¼ tsp Ground Ginger)
2 tsp x Smoked Paprika
1 tsp x Ground Cumin
1 tsp x Mild Chilli or (1/2 tsp x Cayenne Pepper dependent on how spicy you like it)
2 x Lean Lamb Steaks, stripped of fat and sinew & cut into bite sized chunks
1 x 400g tin of Chopped Tomatoes
2 x Large Carrots, cut into chunks
300ml x Hot Veg or Chicken Stock
Small bunch of Coriander, chopped
2 x Large Potatoes, cut into chunks
1 x 3” Cinnamon Stick
1 x Small Red Onion, chopped
2 x Garlic Cloves, crushed
100g x Dried Apricots, sliced (optional)
Cous Cous or Basmati Rice, to serve

Fry the onion and garlic in a large saucepan until soft, then add the paprika, chilli (Cayenne if using) and cumin. Add the lamb and cook for 5 minutes ensuring all the lamb is coated with the spice mixture. Tip in the tomatoes, add the carrots, potato, ½ the coriander and hot stock. Give the mixture a thorough stir and tuck in the cinnamon stick, then simmer for 1hr. Check the stew every 20mins or so, give it a stir to ensure that it is not sticking to the bottom of the pan and to check moisture levels. Serve with cous cous or Basmati rice.

When serving with rice, this can either be served separately, or with the rice stirred into the stew similar to a jambalaya.