This is a delicious, aromatic dish from Morocco, great with couscous or bulgur wheat. You need a really big pot for this, a big stock pot or such is good.
Serves 6–8
Ingredients:
2kg Lamb shoulder,excess fat removed, boned and cut into large pieces
4 tbs flour, salt and pepper
450g Carrots, cut into 2cm pieces
1 Onion, roughly chopped
400g Potatoes, peeled and cut into large pieces
100g Black olives
4–5 Tomatoes, sliced
2 tbs Honey
1 litre Chicken or vegetable stock
2 Bay leaves
Salt to taste
2 tbs Paprika
1 tbs Cumin
1 tbs Coriander
1/2 tsp Cinnamon
2 tbs Chopped parsley
Handful of fresh coriander
spice paste:
4 Garlic cloves
1 Shallot
1 Chilli, seeded and chopped
1 tsp White pepper
1/2 tsp Salt
Method:
- Heat oven to 200C
- Roast bones from lamb shoulder in oven for 15–20 minutes or until well browned
- Season the lamb pieces with salt and pepper, then coat in flour
- Fry in very hot pan with a little olive oil until brown on all sides, set aside
- To make spice paste, place all ingredients in food-processor and blend until smooth
- Heat oil in large pot, fry the spice paste over medium heat for 2–3 mins
- Add spices, fry for a few minutes more.
- Add chopped vegetables and mix well with spices
- Place the roasted bone and the fried lamb pieces in with the vegetables, then cover with stock
- Add the honey and bay leaves as well as some salt
- Bring to the boil, then lower heat and simmer for 2 hours
- Add the olives and simmer for a further hour
- Remove bones and add chopped fresh coriander
- Serve with couscous or bulgur wheat
