Moroccan lamb and vegetable stew

8 servings Prep: 15 mins, Cooking: 2 hrs 30 mins By Food24
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Ingredients (16)

1 onion — medium, finely sliced
1 Tbs fresh chillies — 573
2 bay leaves
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
500 water
4 garlic — large cloves, slivered
650 g mixed vegetables
3 lemons — preserved, finely chopped
mushrooms
400 g barlotti beans — tinned, drained
salt — to taste
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Method:

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.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the
Fabulous’
blog, click here.

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