Friday 14 October 2011

Moroccan Lamb Stew with Tabbouleh

This was the main dish that we made together. It’s a delicious blend of herbs, spices and fruit and nuts. The combination with the lamb made for such a succulent meal. I read a few recipes before deciding to make up a mixture of my own ideas to put together and it came out absolutely wonderful. This dish can serve up to 4.

400-500g of diced lean lamb (~1lb)
1 large onion
3-4 cloves garlic
1 tsp. cumin seeds
1 tsp. fennel seeds
1 cinnamon stick
100g dried apricots
½ c orange juice (fresh or from Tropicana)
1 c lamb stock (200-250ml)
Big handful cherry tomatoes
Small handful sultanas or raisins
1 tbsp. honey
½ chopped mint
1 can 400g chick peas
50g ground almonds
50g sliced almonds
2 tbsp. oil

To Start:
Peel and dice the onion, and garlic.
Dice the lamb if not diced yet.
Pull out all the seasonings, orange juice and lamb stock.
Open the chick peas.

To Cook:

Heat the oil in a large deep casserole dish.
When hot add the lamb, onions, garlic and fry until lamb begins to brown.
When brown add the cumin seeds, fennel seeds, cinnamon stick and continue to fry a further 5 minutes.
Next add the lamb stock, orange juice, cherry tomatoes, raisins, honey, and chick peas.
Bring up to a boil and turn down to simmer for 1 hour.

To Finish:
After cooking on low for one hour, add the apricots, half the chopped mint and ground almonds to thicken the sauce (you can add more if you’d like).
For garnish top with sliced almonds and remaining mint.

For the Tabbouleh:

This is a very simple dish that needs barely any ingredients, but can make a delicious side dish for any occasion.


½ c bulgar wheat or whole wheat couscous
¾ c. boiling water
½ stock cube (I used vegetable)
1 c chopped parsley
1 whole tomato
Juice of one lemon
¼- ½ c good extra virgin olive oil
Salt and pepper to taste

To Start:
Chop the parsley and tomato.
Squeeze lemon.
Place the bulgar wheat/cous cous in a bowl and sprinkle the stock cube on top.

To Assemble:

Heat the boiling water, when boiled pour over bulgar/couscous, next immediately place cling film on it covering securely.
Wait 15 minutes and fluff with a fork.
Add to it the parsley, lemon juice, tomato and olive oil, season as you see fit.
Mix through to incorporate and enjoy!

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