| |
|
|
| |
|
|
| |
Moroccan-spiced
Lamb with Potatoes and Spinach - Serves 6
|
|
| |
|
|
| |
|
1kg/2¼lb
|
|
Shoulder
of lamb, boned, trimmed of fat and cut into 5cm/2inch
cubes
|
|
600g/1lb
5oz
|
|
Waxy
potatoes, washed and cut into 2.5cm/1inch cubes |
|
2
x 400g/14oz
|
|
Tins
chopped tomatoes
|
|
200g/7oz
|
|
Baby
spinach, washed
|
|
120g/4oz
|
|
Sultanas
|
|
2
|
|
Onions,
peeled and sliced
|
|
2
|
|
Cloves
garlic, peeled and crushed |
|
1
teaspoon
|
|
Ground
coriander |
|
1
teaspoon
|
|
Ground
cumin |
|
1
teaspoon
|
|
Paprika |
|
1
tablespoon
|
|
Chopped
fresh thyme leaves |
|
30ml/2
tablespoon
|
|
Red
wine vinegar |
|
300ml/½
pint
|
|
Lamb
stock |
|
30ml/2tablespoon
|
|
Sunflower
oil |
|
|
|
Salt
and pepper
|
|
|
| |
|
|
| |
1.
Heat the oven to 170C/325F/Gas3. |
|
| |
2.
Heat half the oil in a large ovenproof casserole dish and brown
the lamb over a high heat. Keep to one side. Put the rest of
the oil in the pan and heat. Add the onions and the garlic and
cook for 3 minutes until starting to soften. |
|
| |
3.
Stir in the spices and cook for 1 minute. Add the potatoes,
sultanas, lamb, thyme, vinegar and tomatoes. Season well and
add the lamb stock. |
|
| |
4.
Bring to the boil, cover with a lid and put in the oven for
2 hours. |
|
| |
5.
When the meat and the potatoes are tender, stir in the spinach
and allow to wilt. |
|
| |
copyright
Holly Jones 2001 |
|
| |
|
|
| |
Andrew
& Helen Tomkins - Hallsford
Farm, Hethersgill, Carlisle, Cumbria.
CA6 6JD Tel:
01228 577329 Fax:
01228
577148
|
|
| |
|
|
| |
|
|
