If you are not familiar with Moroccan type dishes or flavors, don’t despair. If you like cooking and experimenting with spices you might even have 90% of the ingredients in your kitchen. Right. Now.
This dish of Moroccan Lamb Stew is the perfect comfort meal. It consists of tender lamb pieces cooked in a delicious flavoursome Moroccan stew served on roasted garlic mash. Damn, Nuff said!!
I used fresh spices that I blended to create these amazing flavors for my Moroccan inspired dish and the addition of dried apricot and flaky almonds gave it the exotic style I hoped for.
If you are not so keen on mixing and grinding your own spices, you can also opt for a store bought spice mix if you want. There are loads of different types on the market, easy to use.
You know the thing about stews right. Sit back and relax while the heat does the magic, indulge in a lovely glass or red, enjoy good company and feast on your Moroccan inspired meal – promising to heat and fill up those tummies in no time! Well, not “no time”. I mean. It takes about two hours and all. So just enjoy!!!
|Prep Time||10 min|
|Cook Time||1,5 hours|
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 whole star anise
- 2 teaspoons fennel seeds
- 2 bird eye chili chopped fine
- 1 teaspoon ground cinnamon
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons smoked paprika
- 1 onion peeled and finely chopped
- 2 cloves garlic peeled and minced
- 15 ml olive oil
- 800 gr lamb stewing meat
- 1 cup hot water
- 2 teaspoons dried oregano
- spring or two fresh rosemary
- 1 tin chopped and peeled tomatoes
- 1 whole stick of cinnamon
- 3 carrots peeled and sliced
- 1/3 cup dried apricots
- 1/2 cup flaked almonds
- fresh coriander to serve
- First off, add all the spices for the spice rub in a pestle and mortar, grind until fine. This might take a little effort – let those biceps work, girl!
- Rub the pieces of lamb with the spice rub and set aside.
- In a medium sized cast iron pot (I love to make stews in my cast iron pot) add half the olive oil and sauté onion and garlic.
- With a slotted spoon, remove the onion from the pot and transfer to a small bowl.
- Now add the rest of the oil, and brown the meat. You can also add a pinch or two of your spice rub if you have any left.
- Add the water to deglaze, lower the heat and add the rest of the ingredients and the onions except the almonds and coriander.
- If you need more liquid to cover the meat, you can add more water, cover and simmer for 1 – 1 ½ hours.
- Before serving, remove the whole cinnamon stick, sprinkle with flaked almonds and fresh coriander and serve with roasted garlic mash.