Post by destru on Jun 11, 2008 12:17:31 GMT
Moroccan Lamb Stew
1lb of lamb steak or neck cut into cubes
2 teaspoons of ground tumeric A
1 ½ teaspoons of ground black pepper A
1 ½ cm cube of peeled fresh ginger (chopped finely) A
½ teaspoon of ground cayenne pepper A
1 stick of cinnamon, crushed A
8 -10 cloves, crushed A
1 teaspoon of cumin A
1 teaspoon of all spice A
1 bunch of coriander, chopped B
2/3 cup of dried apricots B
½ cup of raisins B
½ cup chopped almonds B
1 can chick peas (drained) B
6 fresh tomatoes, diced (keep water) B
3 medium onions, chopped
1 lemon, juiced
2 tablespoons of butter (about a fifth of a block)
5 cups of water.
2 eggs, beaten (optional)
1. Prepare all the spices A and place them in a bowl.
2. Prepare all the ingredients B and place them in a separate bowl.
3. Melt the butter in a pan over a medium heat and add the cubed lamb. Allow it to brown.
4. Once browned add the chopped onions and cook until tender (semi-clear).
5. Reduce the heat and add the spices A. Stir these in for approximately 5 minutes.
6. Add all of B now and stir them in. Continue to simmer for 15 minutes stirring regularly.
7. Add the water and bring the pot to the boil. Just as it is boiling, stir well and transfer it to the smallest plate on the cooker at the lowest heat. Cover the pot and leave to simmer for an hour.
8. After an hour add salt and pepper to taste. Recover and simmer for another hour.
9. Remove from heat and add the beaten eggs (stirring in) and lemon juice. These will cook in the heat of the cooling stew
10. After 5 minutes cooling serve with Cous cous (traditional), Pitta, Rice etc.
The eggs are optional, the dish looks slightly less tasty with them in and eggs tend to be added to most African dishes as they represent a large amount of protein not available through other parts of their diet.
At no time should the mixture be sticking in the early stages. If so the heat is too high and just transfer the pot from the plate to a different plate at a lower heat.
1lb of lamb steak or neck cut into cubes
2 teaspoons of ground tumeric A
1 ½ teaspoons of ground black pepper A
1 ½ cm cube of peeled fresh ginger (chopped finely) A
½ teaspoon of ground cayenne pepper A
1 stick of cinnamon, crushed A
8 -10 cloves, crushed A
1 teaspoon of cumin A
1 teaspoon of all spice A
1 bunch of coriander, chopped B
2/3 cup of dried apricots B
½ cup of raisins B
½ cup chopped almonds B
1 can chick peas (drained) B
6 fresh tomatoes, diced (keep water) B
3 medium onions, chopped
1 lemon, juiced
2 tablespoons of butter (about a fifth of a block)
5 cups of water.
2 eggs, beaten (optional)
1. Prepare all the spices A and place them in a bowl.
2. Prepare all the ingredients B and place them in a separate bowl.
3. Melt the butter in a pan over a medium heat and add the cubed lamb. Allow it to brown.
4. Once browned add the chopped onions and cook until tender (semi-clear).
5. Reduce the heat and add the spices A. Stir these in for approximately 5 minutes.
6. Add all of B now and stir them in. Continue to simmer for 15 minutes stirring regularly.
7. Add the water and bring the pot to the boil. Just as it is boiling, stir well and transfer it to the smallest plate on the cooker at the lowest heat. Cover the pot and leave to simmer for an hour.
8. After an hour add salt and pepper to taste. Recover and simmer for another hour.
9. Remove from heat and add the beaten eggs (stirring in) and lemon juice. These will cook in the heat of the cooling stew
10. After 5 minutes cooling serve with Cous cous (traditional), Pitta, Rice etc.
The eggs are optional, the dish looks slightly less tasty with them in and eggs tend to be added to most African dishes as they represent a large amount of protein not available through other parts of their diet.
At no time should the mixture be sticking in the early stages. If so the heat is too high and just transfer the pot from the plate to a different plate at a lower heat.
