Moroccan lamb with almonds and raisins
Photograph: Emma Jervis
- Serves: 4
- For the Lamb
- Olive oil
- 750g stewing lamb, cubed
- 2 medium onions, finely chopped
- 4 cloves garlic, finely chopped
- Salt and pepper
- 2 tsp turmeric
- ½ tsp powdered ginger
- ½ tsp cayenne pepper
- 1 tin of tomatoes
- 300ml water
- Some chopped parsley and coriander
- 200g raisins, soaked in water while you cook the meat
- 100g slivered almonds
- A heavy-based saucepan that goes from hob to oven to table
- For the cucumber and onion salad
- 1 medium cucumber, diced
- 1 small onion, diced
- juice of ½ lemon
- salt and pepper
- a splash of olive oil
This is a family favourite, just the dish when you want something bursting with flavour without much effort. Even better when cooked in advance.
1 In the saucepan place the lamb, onions, garlic, salt, pepper and the spices along with four tablespoons of oil, mix very well. Then add the tomatoes and water. Bring to the boil, reduce the heat, cover and let simmer for about 45 minutes.
2 After 45 minutes, add the drained raisins and chopped herbs. Cook for another 30 minutes (without the lid) or until the meat is tender and the sauce looks like a thick gravy. If you are cooking this in advance, cool now and keep in the fridge and reheat the next day.
3 Preheat the oven to 180 degrees/gas 4.
4 Transfer the saucepan (without the lid) with the meat and bake in the oven for about 15 minutes until the meat is glazed. Meanwhile, heat a dry frying pan and toast the almonds over a medium flame until brown but not burnt, and sprinkle over the top just before serving.
5 Serve with natural yoghurt and the cucumber and onion salad
6 To make the salad, mix all ingredients together and season to taste with salt and pepper.