Moroccan lamb and vegetable hot pot
This heartily stew makes a great supper to share with family and friends.
It is a very easy and tasty dish. Best served with couscous, it may be prepared a day before to make the overall process a lot simpler. Highly recommended for individuals, who enjoy devouring balanced and delicious meals or those who are simply interested in cooking their own Moroccan recipe.
Ingredients:
1 1/2 cut lamb leg meat with fat
10 ml dark soy sauce
Fresh thyme
Tsp chilly flakes
Tsp cumin seeds
Tsp paprika
Tsp madras curry powder
Salt to taste
3-4 pegs of garlic
Tsp seasoning salt
Tsp black pepper
15-20 ml olive oil
Vegetables:
2-3 Carrots
2 potatoes
1 onion
5 spring onions
2 green chillies
1 cup fresh or frozen green peas
3 tomatoes
You can also add other vegetables depending on your preferences
Method:
– Marinate meat with all the seasoning and 1-2 tsp olive oil
– Brown meat on high heat (10 ml olive oil until there’s no visibility of pink)
– Combine meat and vegetables
– Cover with foil and transfer into oven proof dish
– Cook for 1 hour 20 minutes in preheated oven at 250° f
– Uncover pot after 1 hour and cook for further 20 minutes to dry water
– Serve with couscous and enjoy
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Raz recipes
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