Moroccan Lamb Stew

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Ingredients:

  • ½ teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 3-4 small dried chillies
  • 1 small bunch of fresh rosemary, leaves picked and finely chopped
  • 2 thumb-sized pieces of fresh ginger, peeled
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil
  • 4 smallish neck fillets of lamb, prepared as above
  • 4 sweet potatoes, peeled, cut into 2.5 cm/1-inch dice
  • 2 red onions, peeled and roughly chopped
  • 4 cloves of garlic, peeled and sliced
  • 12 ripe plum tomatoes, each cut into 8 pieces
  • 1 stick of cinnamon
  • 2 bay leaves
  • 1 handful of dried apricots
  • 285ml/ 1/2 pint boiling water
  • 350g/12oz couscous
  • A little wine vinegar
  • 1 large bunch of fresh coriander (cilantro)
  • 4 tablespoons natural yogurt

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