Lamb Marrakesh, New Zealand Style
Don’t be tempted to leave out the garnish of toasted almonds on this spicy lamb stew. The crunchy nuts make a great contrast to meat and sauce.
|¾ cup of raisins
½ cup of medium dry sherry
900g lean lamb or hogget, well trimmed of fat
1 tbsp oil
1 tbsp butter
2 medium onions, peeled and finely chopped
2 cloves garlic, crushed
1 tsp turmeric
|¼ tsp mixed spice
pinch to ½ tsp chilli powder
1½ tsp salt
225 gm tomatoes, peeled and chopped
1½ to 2 cups water
About 2 tbsp cornflour for thickening
1/3 to ½ cup almonds
Cover raisins with sherry and leave to soak.
Cut lamb into small cubes. Heat oil and butter in a large flameproof casserole and brown lamb cubes a little at a time. (Use tongs to turn meat cubes so they brown all over.) Remove to a dish.
When all the meat is browned, and onions and garlic to the casserole and cook a little longer. Return meat to the casserole, and add spices and salt. (For hot chilli powder, use a pinch) Add tomatoes with 1¼ cups of water, the rains and sherry. Stir well. Cover and bake for 2 to 2½ hours, or until tender. After the first hours, check and add extra water if needed.
When tender, thicken with cornflour mixed with 3 to 4 tablespoons of water stirred in and simmered over direct heat for a few minutes.
Serve sprinkled with toasted slivered almonds and the chopped parsley for colour.
Serves 4 to 6
(Recipe courtesy of my 3rd cousin ‘down under’ – did someone say they have some sheep there ?)