How to Cook Moroccan Lamb

This is an authentic Moroccan styled lamb stew, you use lamb as it is more succulent and tender than mutton.
You learn how to make this exiting dish from scratch.

Difficulty: Moderate

Instructions

Things You'll Need:

• Heavy Based Saucepan
• Spice mixture (Coriander; Cinnamon; Ginger and Dried mint.) 2 tsp of each
• 650g Stewing Lamb 2 tblsp Oil 1 large Onions finely chopped 1 cup Vegetable stock 1 tsp Paprika ¼ cup Pitted prunes ¼ cup Dried apricots Juice of 1 Lemon Juice of 1 Orange 1 tblsp Honey

1. Mix together 2 teaspoons of each of the following:Coriander; Cinnamon; Ginger and Dried mint

2. Trim the stewing lamb of any excess fat

3. Take half of the spice mixture and massage it into the lamb pieces, make sure that are coated with the spices

4. Heat the oil in a large pot,once the oil is hot enough add the onions then fry until they are transparent and soft.

5. Fry the bits of lamb fat until brown, remove the browned bits of fat

6. Reduce the heat to medium, then add the seasoned meat, cook until the lamb is browned on all sides

7. Add the the rest of the spice mixture and the paprika to the pot reduce low heat and stir mixture well

8. Add in the vegetable stock stir thouroughly

9. Allow it to simmer for 20 to 30 minutes stirring occasionally.

10. Add the prunes, apricots, lemon and orange juices and honey

11. Allow to simmer over low heat for another 20 minutes or until the sauce thickens and the meat is tender