This tasty lamb dish uses a traditional Moroccan spice mix, Ras-El-Hanout. If you want to make your own, combine black pepper, ground cloves, dried coriander, ground ginger, paprika, allspice, ground cardamom pods, ground mace, grated nutmeg, turmeric and cayenne pepper.
- 1kg diced British lamb (look for cheaper cuts such as neck or shoulder)
- 8tsp Ras-El-Hanout spice mix
- 3 tbsp Hillfarm Rapeseed Oil
- 3 tbsp runny honey
- 1 red onion, thinly sliced
- 3 garlic cloves, crushed
- 400g chopped tinned tomatoes
- 400mls vegetable stock
- 100g dried apricots, diced
- Put the diced lamb into a large mixing bowl with the spice mix, 2 tbsp of Hillfarm Rapeseed Oil, apricots and honey and then season well. Cover with cling-film and put in the fridge for at least an hour or overnight.
- Preheat the oven to 160°C.
- In a heavy casserole dish heat a tbsp of Hillfarm Rapeseed Oil and add the onion – fry on a medium heat until the onion is soft.
- Add the crushed garlic and then the lamb (scraping all the seasoned marinade into the pan too). Brown the lamb.
- Add the tomatoes and vegetable stock and mix well together, cover and put into the preheated oven for 1 hour, check and add more water if it’s beginning to dry out and continue cooking for another hour.
- Remove from the oven, stir well and serve immediately with seasoned cous cous.
Recipe by kind permission of Hillfarm Oils
Grown and cold-pressed on the family farm in Suffolk, Hillfarm Extra Virgin Rapeseed Oil is possibly the healthiest and most versatile cooking oil you can buy, and one you can trust to help make your family’s meals healthier.