Moroccan Lamb or beef
Moroccan Lamb / beef is an easy bung it all in one pot recipe. If you, re using lamb it has a strong taste for the first time, tasting a little gamey. I find by cutting the fat off, makes more appetising for the smalies. The wee bit of honey helps with the flavour. If all else fails and the little ones are not so keen on the lamb, just use beef. This is a great dish if you fancy a change from a stew. Transporting the family to Marrakesh or Casablanca with every bite. Moroccan Lamb or beef is a great recipe to bulk cook and freeze in batches.
(serves 4 adults)
- 360 g pack of Diced lamb or Beef
- 1 grated onion
- A garlic clove crushed
- 1 grated courgette
- 1 grated carrot
- A teaspoon of ground ginger
- A teaspoon of ground cinnamon
- 1 pint of hot beef stock cube
- 4 tablespoons of passata
- 1 tablespoon of tomato puree
- 1 tablespoon of honey
- a handful of raisins optional
Get a large saucepan, spray with olive oil and put it on a medium heat.
Cut the fat off the diced lamb or beef and brown it off.
Add the garlic and onion and soften for 5 mins,
bung in the rest of the veg and stir.
finely pour in the stock, tomato puree, passata, and ginger, cinnamon honey and raisins
let the mixture boil and cover with a lid and turn down to a low heat.
Simmer on a low heat for 3 hours… serve with couscous/ or rice.. or if you’re really fancy maybe try quinoa
A taste of Morocco to cheer us up on a drizzly Irish day x xxx
Get messy x Have fun x one Yummy Mummy x