Moroccan Lamb Stew

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 45 ml olive oil
• 1 5/8 kg lamb, cut into medium sized chunks (the knuckles work best)
• 20 ml mustard powder
• 20 ml ginger
• 30 ml coriander
• 3 cinnamon sticks
• 65 ml brown treacle, sugar
• 2 large onions, chopped
• 45 ml soy sauce
• 50 ml thai sweet chili sauce (or to taste)
• 900 ml beef stock, prepared ahead of time
• 65 ml honey
• 500 g butternut squash, cubed
• 500 g sweet potatoes, cubed
• 10 ml cornflour, for thickening if necessary
• 125 ml parsley, chopped, for garnishing

Recipe

• 1 heat the oil in a very large pot.
• 2 add the meat, ginger, mustard, coriander, cinnamon and sugar. brown lightly.
• 3 add the onions and saute until translucent. add the soy sauces, sweet thai chilli sauce, stock and honey. bring to the boil.
• 4 reduce heat, cover and simmer for 1 - 1 1/2 hours or until the meat is tender. stir frequently to prevent sticking and replensh liquids as necessary with water.
• 5 add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
• 6 check and adjsut seasoning. use the cornflour to thicken only if necessary.
• 7 sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.