Bring some Middle Eastern flare to your home cooking with my deliciously comforting Moroccan Inspired Lamb Stew, full or flavour and little to no cooking skills required!
The perfect instant pot or slow cooker recipe to shake up your midweek meals.
Recipe below or head to the link below to go to my website and discover more fabulous recipes!
https://www.katiecooks.co.uk/recipes/moroccan-lamb
Recipe, serves 4
Ingredients
2tbsp olive or veg oil
Salt and ground black pepper
900g shoulder of lamb, diced
1 large onion, diced
1.5tbsp garlic puree
1.5tbsp ginger puree
1 or 2 cinnamon sticks
1.5tsp ground cumin
1tbsp smoked paprika
1.5tsp ground coriander
1tbsp tomato puree
1 heaped tablespoon of plain flour
10 pitted kamalata olives, roughly chopped
75g dried apricots, roughly chopped
400ml lamb stock
Up to 1tbsp red wine vinegar or lemon juice
60g fresh parsley, roughly chopped
60g fresh coriander, roughly chopped
Method
First heat pressure cooker on high and add the oil to heat up. (if you’re cooking in a slow cooker you will have to brown everything off in a frying pan on the hob first)
Season the lamb generously with salt and pepper, we really want to get some flavour in to the meat so don’t be shy, at least 1/2tsp of each.
Now brown the lamb all over, this will add more flavour to your meal. Once browned all over, remove and set aside
Now add a little more oil if necessary and sauté your onions for about 5 minutes until they begin to soften.
Next add the garlic and ginger paste, cook for a couple of minutes until fragrant.
Add the cinnamon stick to the pan and in a teacup add all of the rest of the dried spices, cumin, paprika, coriander. Add a splash of water, give it a stir and then add to the pressure cooker. Cook until all the spices have begun to get nice and aromatic, about 4minutes.
Next add tomato puree and plain flour and cook for a couple minutes.
Now add the lamb back in and enough lamb stock to just cover the meat, add half the chopped coriander and parsley, pop the lid on and set to cook for 50mins.
If you’re using a slow cooker, transfer all the ingredients to your slow cooker and set on low for 4 hours or until the meat is soft and tender.
After the advised cooking time, carefully release the steam from your pressure cooker and check that your meat is beautiful and soft.
If there’s a bit to much oil on top of the cooking liquor and you’d prefer to get rid of some it use one of the tips below (although fat is flavour)
Use a fat separator, it looks like a gravy jug but its specially designed to remove excess fat.
Throw in a couple of ice cubes, this will make the fat go hard and mostly stick the ice cubes, then just use a slotted spoon to sift it out.
Good old fashioned scooping it out carefully with a spoon.
Once you’ve tried your best to get rid of any unwanted fat, set pressure cooker to sauté mode and reduce the liquid by half or until you reach your desired consistancy. Once reduced don’t forget to have a taste, you may like to add a pinch more salt or some of the red wine vinegar to cut through the richness. That will depend on your own taste.
Serve over herby couscous and sprinkle over some of the left over herbs and some pomegranate seeds.
Dining and Cooking