Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Spiced Lamb with Potatoes

Servings: 4

2 tablespoon olive oil
2 onions, sliced
2 garlic cloves, crushed
2 pounds boned shoulder of lamb, cut into 2 inch cubes
1 pound potatoes, peeled and cut into 1 inch cubes
1 ½ pounds canned chopped tomatoes
4 ounces sultanas
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon freshly chopped thyme leaves
2 tablespoon red wine vinegar
10 fluid ounces lamb stock
salt and pepper
7 ounces baby spinach, washed

Preheat the oven to 325°F. Heat the oil in a large flameproof casserole add the onions and garlic and sauté until softened. Add the lamb and brown on all sides. Add the spices, mix well and cook for 1 minute. Add the potatoes, sultanas, thyme, vinegar and tomatoes, season well and add the lamb stock. Bring to the boil mixing well then cover, transfer to the oven and cook for at least 1 ¼ hours. Once the potatoes and meat and very tender, add the spinach, mix well until the spinach has just wilted and serve immediately.

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