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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My interpretation of a Moroccan classic I made this up to satisfy a craving, and to use a bottle of sour cherries I didn't know what to do with You can easily modify this recipe to include another meat, or take out the meat and make it vegetarian, with more vegetables and potatoes Ingredients:
1 lb lamb |
1 small white onion |
1/2 green pepper |
1 red pepper |
4 small carrots |
1 ounce fresh ginger, grated |
ground cinnamon |
cumin |
ginger |
coriander |
pepper |
salt |
bottled sour cherry, drained |
honey |
16 ounces tomatoes |
vinegar |
vegetable stock, to cover |
bay leaf |
chopped fresh parsley |
chopped fresh cilantro |
Directions:
1. Cube lamb and brown in olive oil.
2. Remove and add onion and peppers to the same pot.
3. Saute until fragrant, then add carrots.
4. Saute a bit longer, then first add ginger and spices and then cherries, honey, tomatoes, bay leaves and vinegar.
5. If the meat and veg aren’t covered add stock til they are, but only just.
6. Bring to a boil on the stovetop, then move to the oven and cook, covered, until meat is tender (30-45 min.).
7. Stir in parsley and cilantro before serving.
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