This recipe is very delicious cooked in the tajin or pressure cooker. The tomatoes melds the flavour of the lamb and spices to create a memorable savoury taste.
Spiced moroccan lamb
🕒 Time to Prepare: 15 Minutes || 🕒 Time to cook: 60Minutes
Ingredients
- 1/2 cup (125ml) olive oil
- 800g lamb shoulder, cut into one inch cubes
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 1/2 cups (375ml) bone broth
- 1 cinnamon stick
- 1 tbs Blyss monkfruit sweetener
- 400g chopped canned tomatoes
- Coriander leaves to garnish
Method
-
Brown the lamb in a heavy skillet with some oil. Cook for 2 min on each side till browned.
-
Pan fry the spices (onion, garlic, cumin and ginger) for 3 min till fragrant. Add tomatoes, sugar and broth and cook till simmering. Add the lamb and stir. Cook till sauce reduces and becomes thick. Garnish with coriander before serving. (you can leave this to cook in the slow cooker for 1 hr after frying the spices if you are working with lamb shanks).
Nutritional Information
