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Author Topic: Morrocan Style Lamb  (Read 2297 times)

Goldcraig

  • Joined Jan 2012
  • North Ayrshire
Morrocan Style Lamb
« on: January 18, 2012, 09:36:25 am »
This is in the crock pot just now...so confident, I'm posting early.....

1 Kilo Lamb Shoulder
2 x onions, 1 chilli, 1 thumb ginger, 3 cloves garlic, 3 cloves, cinnamon, allspice, fenugreek, smoked parika, coriander seeds, mustard seeds, fennel seeds (dry spices should be half teaspoon each) 1 x can (or fresh)chopped tomates, 2 x  chopped bell peppers (optional), ground sumac (half teaspoon)....salt to taste

Toast spices and seed and grind in pestle and mortar, mix into diced lamb, leave for 30 mins.
Blitz in a food processor, onions, chilli, garlic and ginger to a paste....

In a hot pan, seal off lamb until browned all over, make sure to only do little amonts at a time to ensure it doesnt "boil"
Once all lamb is sealed off, deglaze the pan with the paste and cook for 3 minutes, add chopped tomatoes....mix all ingredients and place in a slow cooker. Do not add any water as there will be more than enough liquid released from the ingredients. Cook until tender, stirring as required. Add salt to taste, but not until the end of the cooking  ;)
Serve with basmati rice pilau, or cous couse....flat breads and yoghurt if that floats your boat.....

Hope you try this one, it's fandabbydozy....
Trust me.....I'm a Chef !!

Cinderhills

  • Joined Jul 2010
  • North Yorkshire
Re: Morrocan Style Lamb
« Reply #1 on: January 18, 2012, 09:43:05 am »
Sounds yummy.  I have lots of lamb shoulders in the freezer.  I assume I can cook using a whole one then just take the meat off the bone prior to serving.

It's great to get new recipes, thanks.  BTW - am I being stupid, what's sumac?

Bionic

  • Joined Dec 2010
  • Talley, Carmarthenshire
Re: Morrocan Style Lamb
« Reply #2 on: January 18, 2012, 09:57:31 am »
Cinderhills.

I don't think you are being stupid.  I was just about to ask what sumac is myself.  Or maybe itsw both of us who are stupid  ;D ;D
Sally
Life is like a bowl of cherries, mostly yummy but some dodgy bits

Rich/Jan

  • Joined Aug 2011
Re: Morrocan Style Lamb
« Reply #3 on: January 18, 2012, 10:09:13 am »
I presume you could use a tagine for this?

deepinthewoods

  • Guest
Re: Morrocan Style Lamb
« Reply #4 on: January 18, 2012, 10:16:05 am »
sumac adds a sour note, you could substitute with tamarind.

Goldcraig

  • Joined Jan 2012
  • North Ayrshire
Re: Morrocan Style Lamb
« Reply #5 on: January 18, 2012, 10:20:20 am »
Sumac is a shrub, and adds a fresh lemony taste. Cooking on the bone will give added flavour from the bone, will take longer obviously, tagines work as well.....wish I could fast forward a few hours, so that mine is ready..
Trust me.....I'm a Chef !!

Cinderhills

  • Joined Jul 2010
  • North Yorkshire
Re: Morrocan Style Lamb
« Reply #6 on: January 18, 2012, 03:53:46 pm »
Great, thanks both.

Goldcraig

  • Joined Jan 2012
  • North Ayrshire
Re: Morrocan Style Lamb
« Reply #7 on: January 19, 2012, 07:07:15 am »
Mine was great..had to make it a little sweeter as it was rather tart. Served with basmati rice cooked with onions, peppers, and stock....
Trust me.....I'm a Chef !!

 

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