Serves:
6
Moroccan lamb with kumera and raisins
In keeping with the tradition of Mediterranean type cuisine (Morocco has a Mediterranean coast line), this recipe uses fresh ingredients and combines the savoury elements of the spices such as ras el hanout and cinnamon with the sweetness of the kumera and the raisins. It is cooked in a slow cooker, giving you the opportunity to prepare the dish the night before and to allow it to cook throughout the day so it is ready for eating when you get home. Ras el hanout is a blend of Moroccan spices and should be available in most delicatessens or specialist food stores.
Suggest this meal is served with steamed green beans.
Ingredients
Moroccan lamb with kumera and raisins
1.2
kilograms
lamb shoulder, coarsely chopped
4
cloves of garlic, crushed
1
large brown onion, thickly sliced
800
grams
kumera, chopped coarsely
400
grams
canned chickpeas
2
tablespoons
ras el hanout
500
millilitres
chicken stock
1
tablespoon
honey
1
cinnamon stick
3
cardamom pods, crushed
50
grams
raisins
1
handful of fresh coriander
Method
1.Cook the lamb in batches in olive oil in a large frying pan until browned all over. Remove from the pan.
2.In the same pan once again in olive oil, cook onion and garlic until the onion softens add the ras el hanout and cook, stir until fragrant.
3.Stir in the stock and the honey.
4.Place kumera in the slow cooker and stir in the chickpeas, cinnamon, cardamom, meat and onion mixture.
5.If the meat isn’t covered sufficiently with fluid then add some water as necessary. Cool covered on low for 6 hours.
6.Season with salt and pepper to taste.
7.Stir in the raisins and coriander.