Moroccan style lamb chops

Few days ago we had a sentimental journey back to Morocco, where we spent some time last September and we certainly will not forget this paradise of aromas and various flavours. I wanted to introduce lamb to my Mum, because she has never tried it - it is not popular in Poland and difficult to get hold of. Also, I needed this journey back to Moroccan vibe because the last few weeks in Yorkshire were quite cold and wet (we even had hailstorm yesterday!). So I grabbed a cup of spicy tea and flicked through our last holidays photographs, while this spicy lamb was in the oven.

You can use any cut of lamb, but preferably with some fat - it will keep the meat moist and tasty.




Serves 3


6 lamb chops
2-3 tbsp ras-el-hanout - Moroccan spice mix
2 tbsp sunflower oil (or other neutral)
2 onions, peeled and roughly diced
3 galic cloves, peeled and finely chopped
400g tin of chopped tomatoes
2 handfuls of dried apricots
handful of raisins or sultanas
handful of flaked almonds
few saffron strands, soaked in tsp of cold water
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp sweet paprika
approx 200ml vegetable stock
tbsp honey
salt
handful of fresh mint
juice of half lemon
couscous


Sprinkle the meat with ras-el-hanout, cover with kitchen foil and leave in a fridge overnight.

Next day fry the lamb chops on the high heat in a pan with oil until browned and place in casserole dish. In the same pan fry the onions and garlic, do not brown. Add to the meat.

Add the tomatoes to the pan and keep over a heat for minute or two, then add to the meat.

Next add the stock and de glaze for a minute, scrapping anything that was left in the pan. Next add to the casserole dish.

Add apricots, sultanas, almonds, cinnamon, ginger, paprika, cayenne, saffron, turmeric and honey. Cover and bake in the oven preheated to 150 C for two hours.

I served it with couscous mixed with lemon juice and chopped mint.