Flavours created in this recipe are amazing and there is minimal effort required.Fibro Food Fairy
This recipe does take a long time to cook, however because of that the flavours that you create in this meal are amazing and the preparation is minimal. A bowl to combine the ingredients and one pot for the cooking also means there is hardly any washing-up. The sweet and spice mixture really helps to cut through the rich taste of the lamb. Why not serve with some cauliflower rice or couscous and a fresh green salad. I enjoy it with spinach.
Free from information:
• nuts (omit almonds)
• paleo friendly
• refined sugar
Moroccan lamb casserole
Flavours created in this recipe are amazing and there is minimal effort required.
- For the spice mix:
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 400g organic minced lamb
- 150g frozen onion
- 2 pre-prepared roasted peppers, chopped (one red, one yellow)
- 500mL organic passata
- 100mL vegetable or lamb stock (home-made preferably)
- 4 fresh apricots, cut into eight pieces
- Serve topped with toasted flaked almonds and fresh parsley, finely chopped.
Preheat oven 180°C fan.
Add the spices to a large mixing bowl. Add the mince lamb and stir well to combine.
Transfer to a casserole pot and roast uncovered for 20 minutes or until the mince has browned. I find this works particularly well in a cast iron casserole dish if you have one.
After this time remove from the oven and transfer the lamb to a bowl with a slotted spoon, set aside until needed. Add the onion and a tablespoon of water to the casserole pot. Stir to combine the onion with the spicy juices from the lamb. Ensure the onion is well coated, cover, return to the oven and let sweat for 15 minutes.
After this time add the lamb and the rest of the ingredients (accept the almonds and fresh parsley), stir through, recover and return to the oven for approximately 30-35 minutes. Once cooked serve with a scatter of toasted flaked almonds and fresh parsley.