Ensopado marroquino de cordeiro

Ingredientes

• Ras El Hanout
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp cayenne
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp ground fennel
• 1/4 tsp ground turmeric
• 1/4 tsp ground cloves
• 1/4 tsp smoked paprika
• 1&1/2 tsp ground black pepper
• Lamb Stew
• 2 tbsp olive oil
• 1&1/2 kg lamb part of choice (I used ribs & removed the bones when meat became super tender)
• 1 cinnamon stick
• 2 bay leaves
• 2 cups onion (diced)
• 5 cloves garlic (minced)
• 1 tsp ginger (minced)
• 2&1/2 tbsp ras el hanout
• 3 cups tomatoes (diced)
• 3 tbsp tomato paste
• 5 cups water
• 3 carrots (cubed)
• 3 potatoes (cubed)
• 1 cup chickpeas (cooked)
• 1/2 cup dried apricots (diced)
• 2 tsp salt (to taste)
• 1/2 tsp ground black pepper (to taste)

Modo de preparo

1. 1

   --- Steps ---

2. 2

   In a large pot on high heat, brown lamb pieces (in batches if needed), remove & set aside.

3. 3

   Into the same pot used earlier, add cinnamon, bay leaves, onion, garlic & ginger, cook till onion turns translucent.

4. 4

   Add ras el hanout, cook for 2 mins, add both tomatoes & cook for 5 mins.

5. 5

   Add water & seared lamb, stir & bring to a boil.

6. 6

   Lower heat to medium, cover & simmer for 90-120 mins (stirring occasionally)

7. 7

   Add carrots & potatoes, cook for 15 mins, add chickpeas, apricot, salt & pepper.

8. 8

   Stir, cook for 15 mins & taste to adjust seasoning.

9. 9

   Garnish with lemon wedges, olives, chopped parsley & serve with couscous or other carbs of choice.