Moroccan-style lamb and apricot stew
By: Jamie Oliver From: Oliver's Twist
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Moroccan-style lamb and apricot stew
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Moroccan-style lamb and apricot stew
Submitted by: nene edna
- Prep time:
- 15 mins
- Cook time:
- 45 mins, or 1 hour 45 minutes in a casserole
- Serves:
- 4
Jamie Oliver’s melt-in-the-mouth lamb dish combines fragrant spices with chilli and apricots for a delicious warming meal.
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Tips and suggestions
- Cooks Tips...
- : if you don’t have a pressure cooker you can make this in a casserole-type pan, but cook for an additional hour or so until the meat is tender.
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Ingredients
- 500g neck lamb fillet, cut into 2 inch pieces
- 3 tsp Cumin seeds
- 3 tsp Coriander seeds
- pinch ofsalt and black pepper
- Olive oil
- 1 red Onion, peeled and roughly chopped
- 5 cm piece fresh ginger, peeled and finely chopped
- 4 cloves Garlic, peeled and finely chopped
- small bunchfresh Coriander, leaves picked, stalks finely chopped
- 1 red chilli, finely sliced
- 2 Sweet potatoes, peeled and cut into 2 inch cubes
- 250g Dried apricots, roughly chopped
- 1 x 400g tin Tomatoes
- 250g Couscous, to serve
- natural Yogurt
Method
1. Put the lamb into a large bowl. Grind the cumin and coriander seeds in a pestle and mortar with a good pinch of salt and pepper until you have a powder. Sprinkle this over the lamb pieces and mix well.2. Heat a splash of olive oil in the base of your pressure cooker (see Cook's note below), add the spiced lamb and fry until golden brown. Add the onion, ginger and garlic to the pan and continue to cook for 5 minutes until the onions have softened.
3. Add the chopped coriander stalks and ½ the chilli to the pan. Tip in the sweet potatoes, apricots, tomatoes and 300ml water. Cover and bring to the boil then turn the heat down and cook for 30-40 minutes at pressure until the lamb is melting and tender.
4. A few minutes before the lamb is ready, cook the couscous according to packet instructions.
5. Taste your lamb and season with salt and pepper if needed, then serve in bowls with the couscous. Dollop with a big spoonful of natural yoghurt then sprinkle over the coriander leaves and reserved chilli slices.
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Latest Comment
i made this in a pressure cooker and the sweet potato turned to mush. i made it again with pearly barley and chick peas. much better.
V.nice I added a couple of teaspoons of cinnamon to this to give it a bit extra flavour
I made this in an ordinary casserole pan. While it was delicious, the sweet potato turned to mush due to the long cooking time. Next time I will put it in toward the end so that it maintains its shape.