Moroccan Lamb Stew
Ingredients:
- 30 g Primeo Olive Oil Pomace
- 500 g Margra Lamb Shoulder, cut into large cubes
- 2 pcs Onions, chopped
- 6 cloves Garlic, chopped
- 46 g Celery Sticks, chopped
- 2 g Pimenton Powder
- 60 g Tomato Paste
- 5 g Cumin Powder
- 1 g Coriander Powder
- 1 L Water
- 2 tsp Iodized Fine Salt
- 1 tsp Black Pepper
- 240 g Carrots, cut into into cubes
- 60 g Green Olives
Procedures:
1. In a casserole, heat oil and sear the lamb until browned on each side.Remove from heat and set aside.
2. In the same pan, sauté onions and garlic until softened.
3. Add celery, pimenton powder, tomato paste, cumin powder, and coriander
powder. Stir for 5 minutes.
4. Put back lamb and add water. Bring to a boil for 10 minutes.
Then lower down to simmer under low heat for 45 minutes or until lamb
is fork tender.
5. Season with salt and pepper.
6. Add carrots and green olives. Simmer for another 10 minutes.
*Best serve with warm crusty bread.
Leave a comment