Free From warming Moroccan-ish lamb stew
Corn, egg, gluten, nut, soy and wheat free; can be dairy and lactose free
Morrocan-ish because of the cumin and the harissa – warming becasue I made it in a May which felt more like November and called for something warming....
1 ½ tbsp coconut oil or butter
3 heaped tsp ground cumin
2 medium onions, very finely chopped
3 cloves garlic, peeled and thinly sliced
50g/2oz fresh ginger root, peeled and chopped very small
750g/ 1½ lbs stewing lamb, trimmed and diced
400g small new potatoes
4 bay leaves
2 x 400g/14oz tins chopped tomatoes
sea salt and freshly ground black pepper
250g/9oz fresh chard roughly chopped
Melt the coconut oil or butter in a heavy pan and gently fry the cumin, onions, garlic and ginger for 8–10 minutes or until the onions have softened.
Turn up the heat, add the lamb and fry briskly for a few minutes, then add the potatoes, bay leaves and tomatoes and season lightly. Bring back to the boil, cover and lower the heat to a simmer. Cook gently for 1 ½ hours then add the chopped chard and continue to cook for a further 15 minutes.
Adjust the seasoning to taste and serve in wide bowls with the harissa to taste.
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