Moroccan lamb stew
|1 tsp||coriander — seeds|
|1 tsp||cumin — seeds|
|1||star anise — whole|
|2 tsp||fennel — seeds|
|2||fresh chillies — bird's eye, finely chopped|
|1 tsp||cinnamon — ground|
|2 tsp||freshly ground black pepper|
|2 tsp||paprika — smoked|
|1||onion — finely chopped|
|2||garlic — cloves, peeled, finely chopped|
|15 ml||fresh chillies — 573|
|800 g||lamb — stewing mea|
|1 cup||water — hot|
|2 tsp||dried oregano|
|fresh rosemary — sprig|
|1 can||tomatoes — peeled and chopped|
|1||cinnamon — stick|
|3||carrots — peeled, sliced into rounds|
|3/4 cup||apricots — dried|
|½ cup||almonds — flaked|
|fresh coriander — to serve|
Add all the spices for the spice rub in a pestle and mortar, grind until fine. This might take a little effort – let those biceps work, girl!
Rub the pieces of lamb with the spice rub and set aside.
In a medium sized cast iron pot, add half the olive oil and sauté onion and garlic.
With a slotted spoon, remove the onion from the pot and transfer to a small bowl. Now add the rest of the oil, and brown the meat.
You can also add a pinch or two of your spice rub if you have any left. Add the water to deglaze, lower the heat and add the rest of the ingredients and the onions except the almonds and coriander.
If you need more liquid to cover the meat, you can add more water, cover and simmer for 1 – 1 ½ hours. Keep checking and stirring every now and then.
Before serving, remove the whole cinnamon stick, sprinkle with flaked almonds and fresh coriander and serve with roasted garlic mash.