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Moroccan lamb stew with roast sumac potatoes
Moroccan lamb stew with roast sumac potatoes
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Savory lamb with honey and cinnamon, served with crispy sumac potatoes.
Ingredients:
  • 125ml olive oil
  • 800g lamb shoulder, cut into 3cm pieces
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 2.50 gm ground cumin
  • 2.50 gm ground ginger
  • 375ml chicken stock
  • 1 cinnamon quill
  • 21.60 gm honey
  • 800g desiree potatoes, peeled, halved
  • 2 tsp sumac
  • 400g can chopped tomatoes
  • Coriander leaves, to serve
Instructions:
  • In a heavy-based saucepan over medium-high heat, heat 2 tablespoons of oil until shimmering. Brown the lamb by cooking and turning it for 3-4 minutes. Set the lamb aside once browned.
  • Heat up 1 tablespoon of oil in a saucepan and sauté the onion, garlic, cumin, and ginger for 2-3 minutes until aromatic. Stir in the stock, canned tomatoes, cinnamon, and honey, then add the lamb back to the pan. Let it come to a simmer, then reduce the heat to medium-low, partially cover, and cook for 45 minutes until tender. Uncover and simmer for an additional 15 minutes, stirring occasionally, until the sauce thickens.
  • Preheat the oven to 200°C. Boil the potatoes in salted water until almost tender, then drain and fluff the edges. Coat with oil, transfer to a roasting pan, and roast for 45 minutes until crisp, turning halfway through. Mix sumac with sea salt and toss with the cooked potatoes.
  • Enjoy your flavorful stew alongside aromatic sumac potatoes and a sprinkle of fresh coriander on top.

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