Recipes

Moroccan Lamb

Ingredients
  • 10 Portions

    Tomato Sauce  (As per FFT Recipe) 1ltr

    Diced Lamb 500g

    Cinnamon pinch

    Honey 40g

    Fresh Mint 7

    Cumin pinch

    Mixed Peppers 200g

    Chick peas 120

    Paprika pinch

    Chilli Powder pinch

    Olive oil For frying

    Salt To taste

    Pepper To taste

     

  • 50 Portions

    Tomato Sauce  (As per FFT Recipe) 5ltr

    Diced Lamb 2.5kg

    Cinnamon 1 tsp

    Honey 200g

    Fresh Mint 35g

    Cumin 1 tbsp

    Mixed Peppers 1kg

    Chick peas 600g

    Paprika 1 tbsp

    Chilli Powder 0.5 tsp

    Olive oil For frying

    Salt To taste

    Pepper To taste

     

  • 100 Portions

    Tomato Sauce  (As per FFT Recipe) 10 ltr

    Diced Lamb 5kg

    Cinnamon 1 tbsp

    Honey 400g

    Fresh Mint 70g

    Cumin 2 tbsp

    Mixed Peppers 2kg

    Chick peas 1.2kg

    Paprika 2 tbsp

    Chilli Powder 1 tsp

    Olive oil For frying

    Salt To taste

    Pepper To taste

     

Method
  1. In a heavy bottomed sauce pan, add enough oil for frying and heat
  2. Add the diced lamb
  3. Season with salt and pepper, and half of the cinnamon, cumin and chilli
  4. Brown all of the lamb on a high heat
  5. Add enough water to just cover the lamb
  6. Cook a low heat for 3 hours or until the lamb is very tender
  7. In a separate pan make the Tomato sauce as per the FFT recipe
  8. Fry off the diced peppers and drained chickpeas and add to the sauce
  9. Add the cooked lamb with its stock to the sauce
  10. Add the honey, and the remaining spices
  11. Cook for 20 minutes to allow the flavours to develop together
  12. Finish with fresh mint, adjusting herbs, spices and seasoning if necessary
Key Points
  • Marinading the meat over night will add a depth of flavour to this dish.
  • This dish will benefit from a long cook so it would be a good idea to get it started as soon as possible
Allergens

Celery