Marrakech lamb

Description:
Beautifully spiced lamb full of flavour and simple to make.

Main ingredients:
Beans, Vegetables, Rice, Oil, Chilli, Spice, Stock/Broth, Herbs, Ginger

Cuisine:
Moroccan

Ingredients:
1½ tbsp cumin seeds
1 tbsp olive oil
3 onions, halved and thinly sliced
1.2kg (3 x 400g) stewing lamb
2 tbsp finely chopped ginger
4 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes
1 tbsp paprika
1 tbsp ground cinnamon
1½ tbsp ground coriander
3 tbsp harissa
3 red peppers, deseeded and cut into large chunks
2 x 400g tins chickpeas, drained
40g coriander, most chopped, a few leaves left whole to serve
1ltr beef or lamb stock, made with 2 cubes
Basmati rice to serve

Method:
Heat a large non-stick wok or pan, tip in the cumin seeds and toast for a few seconds.
Remove from the heat and tip into a bowl.
Add the oil to the pan and fry the onions for 5 minutes until they take on colour.
Add the lamb, ginger, garlic and cook browning the lamb in batches and transferring to a large cooking pot as you go.
Drain any cooking liquid or fat from the pan.
Stir in the tomatoes, toasted cumin, remaining spices and the harissa.
Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock into the cooking pot.
Cover and cook on a simmer for 40 minutes stirring occasionally, until the sauce is slightly thickened.
Remove from the heat.
Cool, then stir in the remaining chopped coriander and serve with basmati rice.

Serves: 10
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Recipe Type: Entertaining, Batch Cooking
Level of Difficulty: Easy