With the cold weather slowly easing in, there is no better time for a warm stew with red meat i.e. lamb. I made this Moroccan Lamb Stew last night on the stove using a casserole dish with slow braising technique over stove top as I don’t have a tagine. I bought some Moroccan spice recently from my favourite stall in the city; Kakulas Brothers and have been wanting to try it out. Finally winter is here and I get the chance to create this hearty delicious meal.
The original recipe was adapted from Good Food Magazine. I had made slight modification to the ingredients after reading up some other recipes online. In the original recipe it called for lamb/chicken stock but I have used beef stock, with an additional of bay leaf. I have also added fresh tomatoes and tomato puree to thicken the sauce (instead of using ground almond) and skipped the orange zest/juice.
- 600g Lamb forequarter chops
- 1 large carrot, cut into large chunks
- 1 Brown Onion, chopped
- 2 Garlic cloves, crushed
- 1 cup Beef Stock
- 1 Cinnamon stick
- 2 bay leaf
- 1 pinch of saffron
- 1 tablespoon clear Honey
- 2 fresh Tomatoes, diced
- 1 tablespoon Tomato Puree/Paste
- 6 ready-to-eat dried Apricots
- 1 handful Raisins
- 2 to 3 tablespoon Moroccan spice mix
- 2 tablespoon Olive Oil
- 3 tablespoon chopped fresh mint leaves
- 25g toasted flaked almonds
- Salt and pepper to taste
- Using a sharp knife, remove the meat from the bone. Cut the lamb meat into large chunks.
- In a bowl, place the lamb chops and add the moroccan spices. Check if the moroccan spice is salted, if not, add salt. Coat the meat well with the spices and set aside for 2 hours in the fridge.
- In a bowl, place raisins and apricots and add enough water to soak it for 5 minutes. Discard water.
- When ready to cook, heat the oil in a large casserole dish. Add the lamb and cook over medium high heat for 5 minutes until evenly browned, stirring often. Remove lamb to a plate using slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened.
- Return the lamb to the pot. Add the beef stock, fresh tomatoes, tomato puree, carrots, cinnamon, bay leaf, raisins, apricots, and honey and saffron. Season with salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour or until the lamb is tender.
- When the dish is ready, discard the bones from the stew. Scatter the mint leaves and gently stir to combine well.
- Dish the Moroccan lamb stew into a serving bowl. Top it with more mint leaves and ground almond flakes. Serve it with saffron-infused rice.