 "Dinner plan: spicy Moroccan lamb stew")
Slow-cooked lamb shoulder married with potent spices like cumin, cardamom and chilli powder and balanced by mild herbs in a bouquet garni (of parsley, thyme and bay leaf), served on a bed of steaming rice will instantly make you think you’re in the midst of a busting souk in Morocco.
In Morocco, it’s called a tagine and it’s slow cooked with spices familiar to most Indians — cumin, paprika and cardamom. In this recipe, it’s very important to dry the pieces of meat before cooking. We want the meat to sear in the pan that will brown the meat and seal the juices in, and not steam in the moisture of the meat.
Shopping list: • 1 kg lamb shoulder meat, cut into 1.5 inch cubes • 2 red peppers • 1 can of tomatoes or 400g fresh tomatoes • thyme
Brief quote from original source:
“Lamb shoulder pieces are browned, and then slow cooked in stock and spices such as cumin, paprika, and cardamom. Slow cooking, at a low, even temperature is important for the lamb shoulder to become tender.”
View the recipe on Simply Recipes
Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie
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