Moroccan lamb stew

Stews are my go-to meals in winter. I love the process…the time it takes to prepare as well as the time it takes to cook. All this while i quaff on a glass of good red wine with a crackling fire in the background.
Any good stew needs time and good quality, fresh ingredients. I chose lamb knuckle for this dish although other cuts like lamb shoulder or leg are also delicious choices. The end result with any of these cuts will be meltingly tender meat with fantastic flavor.
The spice ‘ras-el-hanout’ is a spice found in varying forms and means “the head of the shop.” It is a blend of over a dozen of the best spices in different proportions.
Ras-el-hanout is certainly a pantry staple in my home.

ingredients | serves 6 | easy
1.3kg lamb knuckle or stewing meat
1/2C flour
2T olive oil (and more for browning the meat)
2T butter
1 large white onion, chopped
5 garlic cloves chopped or sliced
3 large carrots, roughly chopped
3 potatoes, peeled and roughly chopped
1 yellow pepper, cubed
1 cinnamon stick
3t ras-el-hanout
1t fresh ginger, grated
1 can crushed tomato
2.5C beef broth
1 can chickpeas, drained
salt to taste
pepper to taste
handful fresh parsley, chopped (garnish)

how to
Preheat the oven to 165 degrees C. Dredge the cubed meat with the flour.
In a large oven proof dish like a Dutch oven, heat a glugg of olive oil and brown the meat, in batches, using a little more oil as needed. Set aside.
Drizzle the 2 tablespoons olive oil into the pot and add the butter. Heat these together until the butter has melted. Add the chopped onion and saute until glossy, about three minutes. Add the garlic and ras-el-hanout, stir and cook until fragrant, about two minutes.
Add the carrots, potato & yellow pepper, stir to coat and cook for about two minutes. Add the ginger, cinnamon stick, crushed tomato & beef broth and bring the mixture to a lightly simmer. Tip the meat back into the pot, stir and leave to cook on medium heat until boiling.
Season with salt & pepper and stir through.
Cover the pot with a tight fitting lid or tin foil and place into the oven to cook for 2 – 2.5 hours.
Remove the pot from the oven, add the chickpeas and cook for a further 15 minutes. Leave to rest for 15 minutes.
Garnish with the parsley and serve with couscous, rice or mashed potato.

From my kitchen to yours, with love x

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