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Moroccan Lamb Casserole
Made with our Scottish Lamb
Ingredients
- 500g Diced Shoulder of Lamb
- 2 tbsp olive oil
- 50g blanched almonds
- 2 small onions, peeled and finely chopped
- 2 cloves of garlic, peeled and finely sliced
- 10 strands of saffron
- 2.5cm piece ginger, peeled and finely chopped
- 1 tsp corriander seeds, crushed
- 1 cinnamon stick broken in half
- 8 soft semi-dried apricots
- 8 dates torn in half
- 3-4 strips of thinly pared orange rind
- 1-2 tbsp clear honey
- salt and freshly ground pepper to taste
- 2 tbsp chopped coriander leaf
- Serve with buttery couscous
Cooking Instructions
- Heat the oil in a deep saute pan or heavy-based casserole dish and stir the almonds until they turmn golden, remove from the
- pan with a slotted spoon and set aside.
- Add the chopped onion and garlic until softened and begining to brown. Stir in the saffron, ginger, coriander seeds and cinnamon.
- Toss in the lamb, coating it in the spices and fry for a couple of minutes until browned. Return the almonds to the pan.
- Pour in enough watre to barely cover the meat and bring to the boil, reduce the heat, cover the pan and simmer very gently for about 45 minutes until tender.
- Add the apricots, dates and orange rind and a little extra water if necessary, check the seasoning. Re-cover the pan and simmer for 15 minutes. Lastly add the honey, check the seasoning again and simmer for 10 more minutes. The suace should be quite syrupy.
- Serve sprinkled with some chopped coriander and accompanied by couscous.
