Tuesday, February 18, 2014
MOROCCAN STYLE APRICOT-LAMB CASSEROLE..A FANTASTIC NEW MEAL IN A POT
Here's one way "to escape" the flooded and snow covered streets of home.
Serve with this with steamed brown rice or whole wheat couscous for a wonderful meal.
This recipe serves 4
1 pound lean lamb fat trimmed and cut into 1 inch cubes
2tsp ground cinnamon
2tsp ground coriander
2tsp ground cumin
2tsp olive oil
1 tbsp safflower/sunflower/grape seed/ peanut oil
1 cup minced onion
2 cloves garlic smashed and minced
2tsp dried thyme
1tsp dried chili flakes
1 x15oz can crushed or chopped tomatoes in their juice
2tbsp tomato paste
1 cup chopped dried apricots (chop first then measure & soak in 1 cup warm water for 30 mins, reserve the soaking liquid if any left)
1 1/2 cups chicken/beef stock
salt & pepper to taste
2 cups minced cilantro
1/4 cup minced fresh mint( if not available omit, do not use dried mint)
PREHEAT OVEN 350F MIDDLE SHELF
in a small skillet, heat the oil and slowly simmer the cumin, dried coriander and cinnamon for 20 mins..allow to cool completely.
Wash the lamb pieces well in cold fresh water and pat dry.
Marinate the lamb pieces in a plastic bag with the cold oil and spice mix, overnight.
heat the 1 tbsp neutral oil in a skillet and add the marinated meat with the marinade, simmer for 5-7 mins stirring.
Remove the lamb and place in a deep oven proof casserole, and sprinkle with the apricot pieces.
Add the onions, garlic and dried herbs to the skillet, and saute for 3 mins, add the tomato paste, cook for 2 mins then add the canned tomatoes and juice and any apricot liquor.
Add the stock,and bring to boil.
Season to taste.
Spoon over the lamb and apricots.
COVER WITH A TIGHT FITTING LID AND BAKE FOR 1 HOUR.
remove the lid 10 mins before end of cooking.
Remove from oven and wait 10 mins for contents to settle, remove any fat on surface, check tenderness of meat, and taste again for salt & pepper.
Garnish with chopped cilantro and mint.
Serve from the casserole with steamed rice or couscous.
variations: Use any stewing meat, beef, goat, venison, pork & etc. if using chicken use boneless.