Wednesday, November 3, 2010

Morocco lamb : Wk45/3

Serves 4 : Very easy : ±90 mins
400gm lean lamb cut in strips or bite sized chunks
1 red onion, sliced
2 garlic cloves, crushed
600ml lamb stock
Grated rind & juice of 1 orange
1 cinnamon stick
1 tsp honey
140gm seedless raisins
2 Tblsp good mint sauce
2 Tblsp ground almond
2 Tblsp flaked almonds

450gm pink sweet potatoes
1 head broccoli

Spray a pan with non-stick cooking spray.
Dry fry the onions, garlic and lamb until the onion softens and the meat browns lightly.
Pour in the stock and add the orange juice and rind, cinnamon and honey.
Bring to the boil, then reduce heat and simmer for 60 minutes.

Boil the sweet potatoes in lightly salted boiling water.
Once sot, drain well and mash.
Keep warm.
Steam, boil or microwave the broccoli.
Cook until tender, but still having some crunch left.
Drain and keep warm.

Add the raisins and mint sauce to the lamb and continue simmering for another 25 minutes.
Stir through the ground almonds to thicken the gravy.

Serve the lamb garnished with flaked almonds alongside the vegetables.

This does take a bit of time, but it is well worth the wait.

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