Moroccan Lamb Stew

Moroccan Lamb Stew

Serves: 6

• ½ teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon dried chili pepper flakes
• 1 small bunch fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces fresh ginger, peeled
• 2 teaspoons white wine vinegar
• 1 teaspoon each sea salt & freshly ground black pepper
• ¼ cup olive oil
• 1 pound of lamb stew meat
• 3 sweet potatoes, peeled, cut into 2.5cm dice
• 2 red onions, peeled and roughly chopped
• 4 cloves garlic, peeled and sliced
• 12 ripe plum tomatoes, each cut into 8 pieces
• 1 stick cinnamon
• 2 bay leaves
• 2 cups of filtered water
• 1 handful dried apricots
• Optional: 4 tablespoons plain live-cultured yogurt or Cashew Cream [PAGE]
• Optional: Indian chutney such as mango, pear or quince
• Optional: Fresh cilantro, chopped

1. Preheat oven to 375 degrees.
2. Using a mortar & pestle or food processor, pound up cumin and coriander with the dried chili pepper flakes, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil and 2 teaspoons of white wine vinegar.
3. Set half of the marinade aside into a large bowl and in a glass dish add lamb pieces and rub marinade onto meat. Set meat aside.
4. To the large bowl add the sweet potatoes, onion and garlic and mix well.
5. Using a large seasoned caste-iron pan, heat 2 tablespoons of olive oil over medium heat. Add the lamb pieces and sear until brown. Remove lamb and set aside.
6. Add the sweet potatoes, onion and garlic to the pan and cook until the onions become translucent – about 7 minutes.
7. Add the tomatoes, cinnamon sticks, bay leaves, water and dried apricots to the pan and stir together. Layer the lamb pieces on top of the stew mix.
8. Place in the oven and braise for 1 hour uncovered (helps to hold the color of the food).
9. Serve with yogurt or cashew cream, your favorite Indian chutney and cilantro