One of my New Year’s Resolutions was to learn more new recipes to add to our weekly meal plans, so I was delighted when one of my lovely readers, Jenny, sent me this simple recipe for Moroccan lamb. I’m reproducing it here with her permission – thanks Jenny! It couldn’t be easier to cook, and it serves four people. It’s the perfect warming recipe for a cold, windy day like today!
You will need
- 450g lean diced lamb
- 1 onion finely chopped
- 1 tablespoon tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon chopped mint
- 1 teaspoon chopped coriander
- 1 clove garlic crushed
- 150ml beef stock (made with a stock cube)
- 2 teaspoons cornflour, blended with 1 tablespoon water
Heat a drizzle of oil in a saute pan. Saute the onion slowly until soft. Add lamb and cook for 5-10 minutes until brown.
Add all other ingredients (except cornflour and water paste). Bring to the boil, cover and simmer for 1 hour until lamb is tender.
Stir in the cornflour and water paste to thicken the sauce before serving with rice and/or seasonal vegetables.