Moroccan Lamb Casserole
- should make enough for 6 large people.
4 lamb neck fillets or 1 leg or shoulder of lamb,
cut into 1’ cubes - approx 1 kilo
3 garlic cloves, thinly sliced
Juice of at least 1/2 a lemon
Coarse salt
1/2 a bowl of raisins
Large glass of red wine, to cover the raisins
2” cube of fresh ginger, crushed
Olive oil
2 large onions, sliced
1 large carrot, chopped
1 pot of Greek yoghourt
6 fl ozs lamb stock
2 or 3 good, hot chillies, chopped
Small bowl of flaked almonds
1 can of chick peas
Spices
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground black pepper
2 tbsp turmeric
1/2 tbsp cinnamon
1 tsp ground cloves
1 tsp cayenne
Small handful of fresh thyme
Small bunch of fresh coriander, chopped
Marinate the raisins in red wine overnight, or for about 2 hours.
Chop the lamb up, place in a large bowl with garlic, lemon juice and salt. Mix and leave to marinate in fridge for at least 2-3 hours.
Pre-heat the oven to Gas Mark 4 or 160C Fan.
In a casserole pot, heat the olive oil till hot and brown the lamb in small batches. Put in a bowl aside.
In the same pan, fry the ginger, a bit of garlic, onions and carrots.
Combine all the spices together in one large bowl. When onions are ready, add the spices, any remaining lemon juice marinade and cook till the spices have darkened.
Add the red wine, raisins and almonds and stir.
Next, add the yoghourt, a tablespoon at a time. Keep on stirring it all in.
Have the lamb stock ready to add, as well as some red wine.
Add the lamb and chick peas.
Chop the coriander and add to the casserole. Bring to the boil.
Put in oven for approx. 1 1/2 hours. Test that the carrots are cooked and the lamb is tender.
Sprinkle with remaining coriander and serve with couscous, rice or mashed potatoes.
October 2002