Moroccan Lamb Casserole
|Cumin||1⁄2 Teaspoon (2.5 ml)|
|Ground saffron||1⁄2 Teaspoon (2.5 ml)|
|Ground ginger||1⁄2 Teaspoon (1.25 ml)|
|Finely grated lemon rind||1⁄2 Teaspoon (15 ml)|
|Lean lamb||2 Pound, cubed (1 kg)|
|Butter||2 Ounce (50 g)|
|Cooking oil||30 Milliliter (2 tablespoons)|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Water/Stock||1 Cup (16 tbs)|
|Lemon||1⁄2 , juiced|
|Flaked almonds||4 Ounce (125 g)|
Mix the cumin, saffron, ginger, salt and pepper to taste and lemon rind together.
Coat the lamb cubes with the mixture.
Heat the butter and oil in a saucepan.
Add the lamb cubes and brown on all sides.
Add the onions and garlic and just enough water or stock to prevent the mixture from becoming too dry.
Fry for 10 minutes.
Then add a little more liquid, cover and simmer, adding more liquid from time to time, for 1 hour, or until the meat is tender.
Squeeze the lemon juice into the mixture, then stir in the almonds.
Simmer for a further 5 minutes.