| Moroccan Lamb |
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| Written by Angie Jefferson, 2004 | |
Preparation time: 15 minutes, plus marinatingCooking time: 11⁄2 hours 1 tsp ground ginger 1 tsp ground cumin 1 tsp paprika 1 cinnamon stick 50ml (2fl oz) orange juice 250g (8oz) lean lamb, cut into 5cm (2in) cubes 125g (4oz) button onions or shallots, unpeeled 1 tbsp olive oil 1 garlic clove, crushed 2 tsp flour 2 tsp tomato purée 125ml (4fl oz) lamb stock 3 tbsp sherry Salt and freshly ground black pepper 50g (2oz) ready-to-eat dried apricots 300g (10oz) canned chickpeas, drained and rinsed Couscous, to serve Place the spices in a large bowl and pour over the orange juice. Add the lamb and mix well, cover and leave in a cool place for at least 1 hour, or preferably overnight. Place the onions or shallots in a saucepan of boiling water and cook for 2 minutes. Drain and refresh under cold water, then peel. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Heat the oil in a large, flameproof casserole. Remove the lamb from the marinade and brown over a high heat until golden all over. Using a slotted spoon, remove the lamb and set aside. Reduce the heat slightly and, adding a little more oil if necessary, cook the onions or shallots and garlic for 3 minutes, or until just beginning to brown. Return the meat to the casserole and stir in the flour and tomato purée. Continue to cook for 1 minute. Add the marinade to the casserole with the stock, sherry and seasoning. Bring to the boil, then reduce the heat, cover, and place in the oven for 1 hour. Add the apricots and chickpeas and return to the oven for a further 15 minutes. Serve with couscous cooked according to the packet instructions. Serves 2 |
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