| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Antony’s, Morocco |
6 |
servings |
INGREDIENTS
| 1 |
|
Shoulder of lamb cut into 6 pieces |
| 2 |
ts |
Saffron stamens |
| 4 |
ts |
Ground ginger |
| 4 |
tb |
Paprika |
| 2 |
ts |
Ground black pepper |
| 2 |
ts |
Ground cinnamon |
|
|
Olive oil for frying |
| 6 |
|
Cloves garlic; peeled and diced |
| 2 |
|
Onions; chopped |
| 100 |
g |
Blanched whole almonds; not flakes |
| 1 |
|
Cinnamon stick; broken in two |
| 600 |
ml |
Tomato juice |
| 600 |
ml |
Lamb stock |
| 1 |
|
400 g tin chopped tomatoes |
| 450 |
g |
Tomatoes; peeled, seeded and |
|
|
; roughly chopped |
| 100 |
g |
Raisins |
| 2 |
tb |
Liquid honey |
| 1/2 |
bn |
Chopped coriander |
INSTRUCTIONS
Trim the fat from the lamb. Toss the lamb with half the spices and marinade
overnight.
In a large pan fry the pieces of lamb in olive oil to brown all over, add
garlic and grated onion and the rest of the spices. Add almonds and
cinnamon sticks and cover with tomato juice, stock and tinned tomatoes.
Bring to the boil and simmer for 1 1/2 hours.
Remove the meat and add the tomatoes, raisins, honey and cook until
tomatoes have broken down and the sauce is thick. Return the lamb to the
sauce and fold in the chopped coriander and season to taste.
Serve with couscous.
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