Moroccan Mutton Stew
900g Diced Mutton
2 Medium Onions Sliced
110g Chopped Dates
1 Red Chilli
1 tsp Coriander Powder
1 tsp Paprika Powder
1 tsp Cumin Powder
1 tsp Ginger Powder
0.5 tsp Cinnamon Powder
Tsp Fennel Seeds
5 Garlic Cloves finely chopped
1 tsp Salt
1 tsp Pepper
500ml Beef Stock
Zest of a Lemon/Lime
Wash the mutton with vinegar and lemon juice, rinse with cold water and add to a bowl.
Add the coriander, cumin, paprika, ginger, fennel seeds, cinnamon, garlic, salt and pepper to the mutton and massage into the mutton.
Cover the mutton with cling film or add to a ziplock bag and refrigerate for 2-4 hours but best overnight.
Heat a large frying pan or skillet and add in 3 tablespoons of vegetable oil then add in the marinated mutton and brown off the meat, add more oil if necessary. Once browned transfer the mutton into a slow cooker or a casserole dish.
Add the onions, chilli and garlic to the same pan and cook until the onions are soft. Transfer the onions, 3 chopped cloves of garlic and chilli into the slow cooker or casserole dish and mix with the mutton. Zest the lemon or lime and then add in the stock, cover with the lid and then cook on high in the slow cooker or 160 degrees in the oven for around 4 hours or until the mutton is tender. If the gravy is too thin add 2 tsp of cornflour mixed with 4 tsp of cold water and add to the gravy to thicken.
Plate up, serve with couscous or rice, garnish with a little chopped coriander, lick you’re lips and enjoy 😋😋#moroccan #muttonrecipe #mutton
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