Moroccan lamb stew with peas1 Comment » May 12th, 2010 | By Tobias | Category: Recipes, Stew
This Moroccan lamb dish is being served in the Casa Moro restaurant in London. I love theese sort of dishes where the lamb meat gets so soft that it falls off the bone. It as well is easy to make and requires hardly any preparation. Due to the seasoning, the lamb taste is not too strong.
Preparation time: 10 minutes
cooking time: 120 minutes
- 750 gram of lamb neck with bones
- 600 gram of fresh peas
- 2 ts of ground cumin
- 1 cinnamon stick
- 1 ts of sweet paprika powder
- 1/4 ts spicy paprika powder
- 2 red onions cubed
- 2 skinned tomatoes
- 40 saffron stigmas
- 4 ts olive oil
- Salt and Pepper
Soak the saffron stigmas in a little bit of hot water.
Add the olive oil, the cumin, the cinnamon stick, the onion and the tomato to a pot and let it simmer for 10 minutes. Then add the meat, a liter of water and the saffron with the water. Let it all boil on low heat for an hour and a half.
When the meat is tender add the peas and boil for an additional 30 minutes. Season with salt and pepper, serve with couscous.