Tuesday, July 15, 2008
Moroccan Lamb Stew
450g lamb neck fillet, diced
3 gloves garlic, finely sliced
1 shallot, finely sliced
1 red onion, finely chopped
can chopped plum tomatoes
1 butternut squash, peeled & diced
about 10 fresh thyme sprigs
1 tbsp harissa paste
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tbsp olive oil plus more for frying
1/3 bottle red wine
2 handfuls fresh spinach
How to make Moroccan Lamb Stew
This is an easy but extremely tasty dish - mildly spiced and great for winter. Serve with some flatbread or pitta.
Mix the olive oil, oregano, cumin, coriander & garlic in a bowl. Add the lamb and cover it well. Marinate for 2 hours.
Fry the onion & shallot with the peppercorns in a large heavy pan, on a medium heat until tender and translucent (about 5 mins).
Add the lamb and brown all over, stirring to ensure the garlic doesn't burn (add a little more oil if necessary).
Raise the heat, add the red wine and deglaze the pan. Leave for about 2 minutes to reduce and for the alcohol to evaporate.
Add the chickpeas and tomatoes.
Simmer for 30 minutes.
Add butternut squash and simmer for a further 20 minutes.
Just before serving, add the spinach and stir until wilted.
Serve immediately in bowls, discarding any thyme stalks, and enjoy.