MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
Total Time 1 hours 35 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
Nutrition Facts : Calories 720 calories, FatContent 19.9 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 35.3 g protein, CarbohydrateContent 91.9 g carbohydrate, SugarContent 34.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
SLOW COOKER MOROCCAN LAMB STEW RECIPE | BBC GOOD FOOD
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Total Time 9 hours 10 minutes
Prep Time 10 minutes
Cook Time 9 hours
Yield 6
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, FatContent 35 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 1 milligram of sodium
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Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
Mary's wise words:
The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.
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Calories 488 calories per serving
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