Monday, September 23, 2013

Moroccan Lamb Stew


500 grams lamb
2 Cns tomato
1 Carrot
1 bunch baby spinach
1/2 cup frozen peas
1 onion
1 tsp fresh ginger
1 cl garlic
1 pinch saffron steeped in hot water
2 bay leaves
1 dried chili
1 Tbsp olive oil

Spice mix

1 Tbsp Coriander powder
1 tsp Fennel powder
1 tsp Cinnamon powder
1 tsp dried Rosemary
1 tsp Cumin

Pearl couscous to serve


Brown the lamb in oil and remove.
Brown onion, garlic, ginger, chili
Add chopped carrot
Add spice mix and cook until fragrant
Add saffron water and tomatoes (add extra water if needed)
Add salt and pepper to taste
Pressure cook for 40 mins

Once lamb is tender, add peas and cook uncovered until done then add spinach.

Serve over pearl couscous.

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