We love Moroccan flavours at Mongolian Kitchen..we always say it..spicy and slightly sweet really works well with our tastebuds. Lamb can be quite a strong meat to cook with. Not everyone likes it but a good way to cook it is for a long time, slowly. So what better way than a braised lamb stew with Moroccan flavours?
The key flavours here are Rose Harissa and Ras El Hanout which give the aromas and spices of Morocco and Dates and Apricot Jam to give a sweetness. Lemon zest adds a zingyness and a rich beef stock makes the whole thing blend together.
This dish was served with cous cous as wel always do with moroccan but you can also serve with rice or bread. It takes time to slow cook and you could also try making it in the slow cooker.
- Chunky lamb pieces (approx 600g)
- 2 Medium Onions, sliced
- 1 tsp pureed garlic
- ½ tsp Ras El Hanout
- 1 tsp Rose Harissa
- 1 tsp Paprika
- ½ tsp cumin (ground)
- ¼ tsp turmeric
- 2 tsp dates, roughly chopped
- 1 tsp Apricot Jam
- zest of 1 lemon
- 1 cup Marsala (or Port)
- 2 Cups of beef stock (can also use chicken)
- Olive Oil
- Chop the lamb into thick chunks (as we will be cooking for a while it needs to remain largish to stay together.
- Season the lamb with rock salt, black bepper and about ¾ of the Ras El Hanout Poweder
- Heat your pot till hot. Add a little olive oil and brown the meat on a high heat for around 5 minutes.
- Once browned remove and set aside. The pan should have nice colouring from the lamb and spices.
- Turn the heat down allowing the pot to cool a little.
- Add the onions and fry for about 5 minutes (add more oil if needed)
- Add the garlic and fry for a further 1 minute.
- Add the rest of the ras el hanout, rose harissa, paprika, cumin and turmeric and fry for 2-3 minutes.
- Deglaze the pot with the Marsala and allow the alcohol to cook off for 2 minutes.
- Add the lamb and the lemon zest, apricot jam and dates.
- Pour over the stock until it just covers the lamb.
- Add more water to cover the lamb if required.
- Put the lid on and stick in an oven for 2-4 hours depending on the quantity making sure to turn and check the lamb every 30 minutes. When done the lamb should be tender and melt in the mouth