As the cold days become more and more, this fragrant Moroccan Lamb Stew with Butternut and Sweet Potatoes stew, filled with spicy North African flavours is exactly what you need.\r<\/p>\n\n\n\n
Prep time is only 30 minutes and cooking time will take 2 hours. \r<\/p>\n\n\n\n
Ingredients\r<\/p>\n\n\n\n
800 g lamb neck cuts\r<\/p>\n\n\n\n
4 tbsp olive oil\r<\/p>\n\n\n\n
1 onion, roughly chopped\r<\/p>\n\n\n\n
1 tbsp fresh ginger minced\r<\/p>\n\n\n\n
3 garlic cloves, chopped\r<\/p>\n\n\n\n
1 medium chilli, chopped\r<\/p>\n\n\n\n
1 tsp ground cumin\r<\/p>\n\n\n\n
1 tsp ground coriander\r<\/p>\n\n\n\n
1 tsp paprika\r<\/p>\n\n\n\n
2 tsp Harissa paste \r<\/p>\n\n\n\n
1 cinnamon stick\r<\/p>\n\n\n\n
1 tin cherry tomatoes\r<\/p>\n\n\n\n
2 cups beef stock\r<\/p>\n\n\n\n
1 cup red wine\r<\/p>\n\n\n\n
2 tsp salt\r<\/p>\n\n\n\n
3 sweet potatoes peeled, cut into 2,5 cm chunks\r<\/p>\n\n\n\n
1 medium butternut, peeled, seeded, cut into 2.5cm chunks\r<\/p>\n\n\n\n
\u00bc cup fresh coriander, chopped\r<\/p>\n\n\n\n
Full cream yoghurt for serving\r<\/p>\n\n\n\n
Directions\r<\/p>\n\n\n\n
Heat a large heavy bottom pot over a med-high heat and add 2 tbsp olive oil.\r<\/p>\n\n\n\n
Toss the lamb cuts in flour and add them to the pot. Brown the meat on both sides, then remove them from the pot.\r<\/p>\n\n\n\n
Turn the heat down, drizzle 1 tbsp olive oil over the bottom of the pot and add the onion, ginger, garlic, chilli, cumin, coriander, paprika, Harissa paste and cinnamon stick.\r<\/p>\n\n\n\n
Gently stir these ingredients around for 2-3 minutes, scraping up all the flavoursome brown bits at the bottom of the pot.\r<\/p>\n\n\n\n
Turn the heat up, add in the tin of cherry tomatoes, beef stock and red wine.\r<\/p>\n\n\n\n
Add the browned meat and salt, making sure there is enough liquid to cover the meat. Stir and bring to a boil.\r<\/p>\n\n\n\n
Once it comes to a boil, lower to a simmer, cover and cook for 1\u00bd hours, stirring intermittently.\r<\/p>\n\n\n\n
Add the butternut, allow to cook for a further 15 minutes, then add the sweet potato.\r<\/p>\n\n\n\n
Cover and simmer for another 30 minutes. Once the vegetables are tender and the sauce has thickened, remove the pot from the heat.\r<\/p>\n\n\n\n
Spoon into a serving dish, garnish with fresh coriander and serve with couscous and full cream yoghurt on the side.Source: Food Lovers Market<\/p>\n\n","protected":false},"excerpt":{"rendered":"
As the cold days become more and more, this fragrant Moroccan Lamb Stew with Butternut and Sweet Potatoes stew, filled with spicy North African flavours is exactly what you need. 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