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Spiced Lamb with Potatoes   HT  MC Moroccan  90mins



Serves 4     Hot  Lamb  Vegetables  Dried Fruit  Spices  Herbs  Main Course  Dairy Free  Eggless  Morocco  North African  Africa



2tbsp Olive Oil

2 Onions, sliced

2 Garlic Cloves, crushed

900g/2lb Boned Shoulder of lamb, cut into 5cm/2-inch cubes

450g/1lb  Potatoes, Peeled and cut into 2.5cm/1-inch cubes

675g/1½lb Tinned chopped Tomatoes

100g/4oz  Sultanas

1 teasp  Ground Coriander

1 teasp  Ground Cumin

1 teasp  Paprika

1 tbsp Freshly chopped Thyme Leaves

2 tbsp  Red wine vinegar

300ml/10fl.oz.  Lamb Stock

Salt and pepper

200g/7oz  Baby spinach, washed



1. Preheat the oven to 170C, 325F, Gas mark 3.  


2. Heat the oil in a large flameproof casserole add the onions and garlic and sauté until softened.


3. Add the lamb and  brown on all sides.


4. Add the spices, mix well and cook for 1 minute. 


5. Add the potatoes, sultanas, thyme, vinegar and tomatoes,  season well and add the lamb stock.   


6. Bring to the boil mixing well then  cover,  transfer to the oven  and cook for at least 1¼ hours.  


7. Once the potatoes and meat and very tender, add the spinach, mix well until the spinach has just wilted and serve immediately.



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Moroccan Recipes


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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