MOROCCAN LAMB

Prep Time: 40 mins Cook Time: 2 hrs

Ingredients

ȩ 500g lamb shoulder (cut in to 5cm pieces) ȩ 4 tbsp canola or olive oil ȩ 500ml boiling water ȩ 1 red sweet potato (diced) ȩ 1 brown onion (diced) ȩ 3 cloves of garlic (diced) ȩ 5cm piece of ginger (cut into julienne) ȩ 1 cup dry apricot (cut into pieces) ȩ ½ tsp cinnamon

Steps

ȩ ½ tsp turmeric ȩ 1 tbsp smoked paprika ȩ 1 can (450g) diced tomatoes ȩ Salt to taste ȩ 1 cup diced pumpkin ȩ ¼ cup honey ȩ 2 tbsp lemon juice ȩ 1 ½ cups jasmine rice

1. Heat 2 tbsp of oil in a large pot, then add lamb and cook until golden brown (approx. 10-15 minutes).

2. Transfer the meat into a dish and leave aside.

3. Using the same pot, heat remaining oil, add diced onion, garlic, sweet potato and pumpkin and cook until light brown.

4. Add ginger and apricot, stir well to combine.

5. Add diced tomato and mix well cooking for another 5 minutes.

6. Add the lamb, salt, honey and cinnamon. Cover with boiling water and bring to boil.

7. Lower the heat and gently simmer for 1 to 1 ½ hours, stirring occasionally. The potato and pumpkin will turn in to puree and the mixture will be thicker and creamier.

8. Transfer into a serving dish along with the cooked rice.