Slow Cooked Moroccan Lamb Casserole Recipe - a recipe by me
- 1kg lamb suitable for casserole/slow cooking, chopped into large chunks
- 1 large onion roughly chopped
- 3 cloves garlic chopped
- 10 - 15 pitted dried dates
- 2 tablespoons Moroccan spice mix
- 1 can chopped tomatoes
- Slug of red wine, approximately 1/2 cup
- Salt
- Pepper
- Sweet potato or potato (optional) cut into chunks
- Chop the lamb into large chunks. Place into large freezer bag or bowl ready to marinate.
- Chop onion, garlic, dates, potatoes (if using) and add to the bag or bowl with the lamb.
- Add 2 tablespoons of your favourite Moroccan spice mix, plus salt and pepper to taste to the bag and massage into the lamb and other ingredients.
- Add the can of tomatoes and wine to the bag/bowl, mix and set aside to marinate in the fridge for at least an hour.
- Preheat the oven to 150 degrees Celsius.
- Once the ingredients have marinated for a suitable length of time, transfer into a dutch oven.
- Cook for 3 hours but check the lamb every hour or so and give it a stir. The lamb should be falling apart when it is ready and the sauce should be thick.
- Serve with couscous, I like Israeli couscous.
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