Recipes
Moroccan Lamb
Ingredients
10 Portions
• Tomato Sauce (FFT recipe): 1L
• Diced Lamb: 500g
• Cinnamon: Pinch
• Honey: 40g
• Fresh Mint: 7g
• Cumin: Pinch
• Mixed Peppers: 200g
• Chickpeas: 120g
• Paprika: Pinch
• Chilli Powder: Pinch
• Olive Oil: For frying
• Salt & Pepper: To taste
50 Portions
• Tomato Sauce (FFT recipe): 5L
• Diced Lamb: 2.5kg
• Cinnamon: 1 tsp
• Honey: 200g
• Fresh Mint: 35g
• Cumin: 1 tbsp
• Mixed Peppers: 1kg
• Chickpeas: 600g
• Paprika: 1 tbsp
• Chilli Powder: 0.5 tsp
• Olive Oil: For frying
• Salt & Pepper: To taste
100 Portions
• Tomato Sauce (FFT recipe): 10L
• Diced Lamb: 5kg
• Cinnamon: 1 tbsp
• Honey: 400g
• Fresh Mint: 70g
• Cumin: 2 tbsp
• Mixed Peppers: 2kg
• Chickpeas: 1.2kg
• Paprika: 2 tbsp
• Chilli Powder: 1 tsp
• Olive Oil: For frying
• Salt & Pepper: To taste
Method
1. Heat oil in a heavy-bottomed saucepan
2. Add diced lamb, season with salt, pepper, and half of the cinnamon, cumin, and chilli
3. Brown lamb on high heat
4. Add just enough water to cover the lamb
5. Cook on low heat for 3 hours or until tender
6. Separately, prepare tomato sauce per FFT recipe
7. Fry diced peppers and drained chickpeas, then add to sauce
8. Add cooked lamb and its stock to the sauce
9. Stir in honey and remaining spices
10. Simmer for 20 minutes
11. Finish with fresh mint and adjust seasoning
Key Points
• Marinate the lamb overnight to enhance flavour
• Begin cooking early as the dish benefits from long, slow cooking
Allergens
Celery
