My version of a Moroccan Stew (Meat)

Member Name: Donnabroom

Product:	Meat
Date:	29/04/09 (54 review reads)
Rating:

Advantages: Tasty

Disadvantages: None

My Moroccan Style Lamb:

I had a lamb tagine in a Moroccan café some years ago and recently decided to try and re-create it from memory. What resulted wasn't exactly like the original but it was really delicious so I thought I would share it with you. It has a lot of ingredients but it is worth it.

> Serves 4 people generously

> Ingredients:

1.5lb diced lamb
2cm piece of fresh ginger root
1 teaspoon of dried ground ginger
2 cloves, (ground)
Olive oil, (not extra virgin)
A handful of whole blanched almonds
4 cloves of garlic
2 onions, (1 white and 1 red out of preference)
2 carrots
2 sticks of celery
2 handfuls of olives, (green or black or even a mix)
2 handfuls of dried apricots, (soaked in water until fleshy and then chopped in half)
1 teaspoon of ground allspice
2 teaspoons of ground cumin
A handful of fresh chopped coriander
I tin of chopped tomatoes
1 dessertspoon of tomato puree

> Method

Heat the oil in a large saucepan; add the finely chopped onions, crushed garlic and finely sliced ginger root. Fry until the onions are softened.

Brown off the lamb, (just until it doesn't have that red rawness anymore).

Now add the chopped carrots, chopped celery, olives and apricots and stir well for a couple of minutes to mix the flavours.

Add the ground spices; stir well to mix and then add the tomatoes and tomato puree.

Cover with water and simmer on a low heat for 2 hours or until the lamb is very tender.

Just before stirring add the chopped fresh coriander.

> Serve with couscous or crusty bread.

Summary: Tasty stew