moroccan lamb taginerating:
another recipe from our late and much missed friend Sonia.
1 400g can chickpeas, drained
3 rounded tbsp raisins
125 ml dry sherry
1.3 kg boned out shoulder of lamb, cut into 2.5cm cubes
4 peeled and crushed garlic cloves
50 ml olive oil
1 medium onion, peeled and chopped
2 carrots, peeled and chopped
1 teasp ground coriander
1 1/2 teasp ground cumin
1 1/2 teasp ground cinnamon
50g slivered almonds
125 ml dry red wine
1 400g can chopped tomatoes
50g pitted black olives
Freshly grated zest of 1 lemon
1 teasp salt
20 grinds black pepper
Soak the raisins in the sherry for 1 hour. Pre-heat the oven to 150 degrees C, 300 degrees F or gas 3.
In a large stove-to-oven lidded casserole heat the oil over moderately high heat until hot and brown the lamb in batches, transferring to a plate when brown.Add the onions and carrots to the casserole and cook, stirring until softened. Add the lamb, spices, almonds, wine and raisins and sherry mixture.
Stir the drained chick peas into the lamb mixture with all the remaining ingredients and cook, covered, in the middle of the oven for 1/1/2 to 2 hours or until lamb is tender.
Serve with a carrot salad and cous cous.