Moroccan Lamb Stew

IMG_20170517_225440Moroccan lamb stew has gained popularity worldwide so is in my family.

Stews are generally considered as cold weather food. It is cooked at relatively low temperature allowing flavours of the ingredients to mingle.  Last night it rained heavily after continued scorching heat for the last one month. I had some mutton pieces in my fridge so decided to cook this dish with it instead of Lamb. Spices are extensively used in Moroccan food. But this dish  can be cooked light and in soupy form too, so decided to have it with hot steamed rice. Mutton is more popular than lamb in Indian household and are easily available in market.  Combination of Mutton’s unique flavor with Moroccan spice mix Ras-el-henout along with root vegetables, chickpeas, dry fruits like figs, dates or apricot, results in one pot wonder.

Ras-el-henout was not readily available in my spice box,  however while net surfing for the recipe I found all the ingredients of this masala are available in my spice box , so decided to prepare it in small quantity so that it can be consumed fast  before it looses its flavours. The recipe of this masala has also been shared here. I was short of the required dry fruits so decided to use brown sugar to balance the taste. Further instead of ready tomato puree I preferred using tomato concasse. This technique  is used for retaining the vibrant red colour of tomatoes. Concasse recipe has also been shared here. I have also used harissa sauce which is very commonly used in Moroccan dishes. However, use variant of chilies is completely optional depending upon one preference of heat in the dish.

The quantity will make dinner for 4 hungry people.

 Ingredients:

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  1. Mutton 750 gm Preferably Champ or front leg or mix of both
  2. Coriander powder 1 tspn
  3. Cumin powder ½ tspn
  4. Paprika or Kashmiri mirch powder 1 tspn
  5. Freshly ground black pepper ½ tspn
  6. 1 large onion chopped
  7. 1 tspn grated ginger
  8. 1 large carrot peeled and cut into big 2-3 pieces
  9. 1 large potato cut into 4
  10. 3-4 Garlic cloves chopped
  11. 1 cup tomato concasse (Recipe)
  12. 1 Cinnamon stick of 1”
  13. 1 tspn of ras –el- hanout (morroccon spice mix) recipe below
  14. 1 cup chickpea soaked for at least 4 hrs
  15. 1 tspn brown sugar or dried figs or apricot (any one)
  16. ¼ cup olive oil
  17. 1 tspn Harissa sauce (Recipe )
  18. Fresh coriander leaves

 Ras-el-Hanout

  1. 1 tspn ground cinnamon
  2. 1 tspn ground coriander
  3. 1 tspn ground nutmeg
  4. ½ tspn allspice/Kebab chini crushed
  5. 1 tspn ground cumin
  6. 1 tspn ginger powder/Saunth
  7. 1 tspn turmeric
  8. 1 tspn black pepper
  9. 1/4th tspn ground cloves
  10. ½ tspn cayenne pepper/Kashmiri chili powder

Mix all above will yield more than 2 tblspn of Ras-El-Hanout spice.

Method:

Pressure cook the chickpeas for 10 mins. It should be soft but firm. Strain and  Keep Aside.

Clean and wash the mutton thoroughly in running water. Keep it in strainer to discard the excess water.

In a  bowl put ½ of olive oil, coriander powder, cumin powder, red chili, black pepper powder, Harissa sauce and ½ tspn salt. Combine all to form a marinade.

Put lamb  pieces in it. Rub this mix on each of mutton piece and let it sit in room temperature at least for 2 hrs. Best to marinade covered overnight in fridge .

In a heavy bottomed pan pour rest of oil and fry the meat pieces in batches till lightly browned in each side. Transfer it in a plate or bowl. Scrap the brown bits and keep with the mutton.

In the same saute the onion for 2 mins. Add garlic, ginger and sauté further till lightly browned.

Add tomato concasse paste. Saute for 2 mts or till oil separates. Add ras el hanout, 1 tspn salt and ½ tspn black pepper. Stir for 1 min and return the  mutton pieces. Stir the mutton alongwith all spices for 1-2 mins.

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Add water/chicken stalk till the meat pieces are submerged. Bring to boil, check seasoning, reduce heat in simmer and cook covered for one hr.

 Check if the liquid has reduced much then add more. In this stage add carrots, potato and chickpeas. Add dry fruit or sugar. Cover it again and cook for another ½ hr or more till the meat and veggies are tender.

 

Transfer to serving bowl. Traditionally Moroccan stew is not garnished and served as it is. So garnishing with coriander leaves is optional.

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Stew is ready to serve with hot steamed rice or Naan/Roti/Paratha.

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3 Comments Add yours

  1. This sounds delicious!

    Liked by 1 person

  2. blondieaka says:

    Reblogged this on Retired? No one told me! and commented:
    A lovely recipe if you fancy a stew with fragrent spices 🙂 Enjoy!

    Liked by 1 person

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