Moroccan lamb and vegetable stew
|1||onion — medium, finely sliced|
|1 Tbs||fresh chillies — 573|
|400 g||lamb — stewing pieces|
|1 tsp||garlic and ginger paste|
|2 tsp||cumin — ground|
|1 tsp||cinnamon — ground|
|2 tsp||dried chilli flakes|
|2 Tbs||lamb — liquid base|
|4||garlic — large cloves, slivered|
|650 g||mixed vegetables|
|3||lemons — preserved, finely chopped|
|400 g||barlotti beans — tinned, drained|
|salt — to taste|
Preheat over on lowest rack to 180°C.
Fry onions in olive oil in large pot, on medium heat.
Add bay leaves and once the onions start to brown slightly, add the lamb, allowing to brown a touch.
Add cumin, cinnamon, ginger and garlic paste and chilli flakes and mix well.
Add root vegetables, garlic, lemon and fond mixed in water. Stir.
Check seasoning and add salt.
Increase heat and bring to boil.
Remove from stove.
Cover top of pot with heavy duty foil, seal well and make a small gash in centre with a sharp knife.
Transfer to oven and cook for 1 hr 30 minutes.
Remove and add mushrooms and beans, if using. Taste and adjust seasoning.
Place back in oven for a further 25-30 minutes, covered.
This will yield a stew with more of a soup consistency,
Should you prefer a thicker consistency, add 2 teaspoons cornflour to a tablespoon or two of water, mix to dissolve and add to stew. Cook for last 30 minutes uncovered.
Check seasoning before serving. This stew is carbohydrate dense, so there is no need to serve with bread or rice.