Joe Shannon?s Humble Moroccan Style Lamb Stew

Mon, 25 September 2017

Joe Shannon’s Humble Moroccan Style Lamb Stew.

Ingredients

- 500g  Diced Stewing Lamb                                                

- 2 tsp paprika                                                                          

- 3 tsp ground cinnamon                                                        

- 100g Chopped Dried Apricots                                             

- 100g Raisins                                                                            

- 100g Walnuts                                                                          

- 2 x 400g  cans chopped tomato with olive oil and garlic

- 1 tbsp finely chopped parsley, plus extra to serve

Method

- Heat a large, non-stick frying pan.

- Cook the lamb well on all sides without adding extra oil.

- Tip in the spices, then fry for 1 min more until aromatic.

- Pour in the chopped tomatoes and parsley.

- Bring to the boil then simmer gently, with a lid on, for 30 mins or until the lamb is tender.

- Now add in the chopped fruit and nuts and cook for a further 20 minutes.

- Serve sprinkled with more parsley, with some lovely, warm couscous.