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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This is a spicy lamb dish, but you can halve the amount of ras el hanout to taste. It takes a while to cook, but it's relatively simple. I serve it with saffron rice. Ingredients:
2 tablespoons olive oil |
500 g lean lamb, cut into bite sized chunks |
2 large onions, chopped |
2 garlic cloves, chopped |
30 g sliced almonds, toasted |
2 teaspoons ras el hanout spice mix |
2 tablespoons honey |
1 pint vegetable stock |
salt and black pepper |
Directions:
1. Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown. Set aside.
2. Fry off lamb until coloured, add onions and garlic back into the pan.
3. Add Ras el Hanout, salt and pepper stir well to coat everything.
4. Add vegetable stock and bring to the boil, reduce to a simmer and cook for 1 hour 30 minutes.
5. Add the honey and continue to cook for 30 minutes, until the lamb is very tender.
6. Serve with rice and scatter the toasted almonds over as you serve it.
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