L got this Moroccan cookbook for Christmas last year and so far has managed to make only one thing out of it, but its been such a success that we've had it a few times and I thought I would share it.
This is the cookbook here;
The recipe:
- 1.5kg ripe tomatoes
- 1kg lamb shoulder or leg steaks
- 2 tbsp olive oil
- 2 onions coarsely grated
- 2 garlic cloves, finely chopped
- 1 tsp ground ginger
- 1/4 tsp freshly ground black pepper
- 1 cinnamon stick
- 1/4 tsp saffron threads
- 3 tbsp tomato paste
- 2 tbsp honey
- 1 and 1/2 tsp ground cinnamon
- 30g butter
- 40g blanched almonds
serves 4-6
Method:
- Halve the tomatoes and squeeze out seeds. Coarsely grate the tomatoes into a bowl, discarding the skin. Set aside.
- Trim lamb steaks and dice into 3cm pieces. Heat half the olive oil in a saucepan and brown the lamb on each side in batches. Set aside.
- Reduce heat to low, add remaining olive oil and onion and cook until onion has softened. Stir in garlic, ginger, pepper, cinnamon stick and cook for 1 minute. Add the saffron and tomato paste and cook for a further 1 minute. Return lamb to pan along with grated tomato and season with salt and pepper. Cover and simmer for 1 and 1/4 hours. After this time set lid slightly ajar so pan is partially covered and cook for a further 15 minutes, then take lid completely off and simmer for a further 25 minutes.
- When the sauce is very thick (jam like), add in the honey and ground cinnamon and simmer for two minutes
- Melt butter in a small frying pan, add almonds and cook over medium heat until golden brown
- Remove cinnamon stick from lamb, transfer to serving dish and sprinkle with almonds.
- Serve with cous cous!
This dish takes a bit of time to cook but is worth it. It would do quite well in a slow cooker actually but we don't have one :(
 |
| The finished product! |
The sauce is very sweet, so I usually like to season it a lot with salt, but L loves the sweetness of it and is always asking me if I would like it for dinner!
Love,
C
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