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.
