Tuesday, 18 June 2013

Moroccan Lamb 'chilli'

This recipe is heaviliy inspred by Melissa Joulwan's Chocolate Chilli. I made it with half mince and half chunks of gravy beef and it was delicious. I wanted to make a variation and created this tagine inspired lamb chilli. 

I've used a commercial spice blend but I plan to work out a version with individual spices too. 

Moroccan Lamb Chilli

Serves 4-6

600g Diced Lamb
600g Lamb Mince
1 tsp Cinnamon
1 tsp Ginger paste
1 tsp Garlic paste
1 tbsp Honey (optional)
Rind ½ lemon
1 Onion diced
2 tbsp tomato paste
1 tin tomatoes
250ml chicken stock

To serve
Avocado, diced
Cucumber, diced
Roasted pumpkin, diced
Tomato, diced

Brown lamb in a frypan in olive oil (or preferred cooking fat) on medium high heat, in batches if necessary. Place in to casserole dish or large saucepan. Brown mince in frypan until cooked through. Add to casserole dish/saucepan

Add more oil to the frypan, then brown diced onion on medium low heat for 10-15 minutes. Add garlic and ginger for the last minute or two.

While the onion is cooking, add remaining ingredients to the cooked meat. Add onion/garlic mix once soft and caramelized.

Bring to a gentle simmer and cook on low heat for 2-3 hours, until the meat is fall-apart tender Or cook in the oven (160C/320F) for 2-4 hours.

Serve topped with diced avocado, cucumber, tomato and roasted pumpkin.

I use the cheapest cut of lamb available for the diced lamb. Usually I buy shoulder/forequarter chops (from the end with one main bone) and trim and dice myself.

If you leave out the honey, I believe this recipe would be suitable for a Whole30.

The Herbies Chermoula blend contains: Cumin, Paprika, Onion, Turmeric, Cayenne, Garlic, Parsley, Salt, Pepper, Coriander Leaves. If you want to mix your own blend you could try 
2 tsp Cumin
2 tsp paprika
1/2 tsp tumeric
1/2 tsp cayenne/chilli.