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Thread: A Moroccan-ish Lamb Stew
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29-03-2013, 22:02 #1
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A Moroccan-ish Lamb Stew
Hi Gents
Unfortunatly being stuck at home most of the day I found myself cooking dinner regularly. Came across this a while ago in search for something new, made it 3 times now and tastes great. I made it on the stove but 100% sure it will work in a potjie.
The Meat: You need enough lamb neck for the number of people you want to feed. I once used oxtail, not bad but takes longer to stew. I prefer lamb.
This is roughly what I use for 4 people adjust as desired:
2X Large onions roughly chopped
5X Large garlic segments rough chop
1X thumb of ginger rough chop
2X even desertspoons(ds) masalamix
1x ds of cumin
1X ds blackpepper
1x ds of aniseed
2X ds of crushed coriander
1X ds of mustardseeds
2X bayleaves
1X cinnamon stick
1X teaspoon(ts) chilliflakes
1X ts cloves
2X Knorr Beef Stock Pot cubes
1 medium bag of dried peaches(about a large mug full)
Optional: 2 large potatoes a can of tomatoes for a variation. Tumeric for a propper curry.
OK, heat up pot with enough oil to make a decent layer in bottom
Add the onions, garlic and ginger. Fry for 2 min.
Add all your dry spices, fry for 5min. The oil should be a deep rich colour with a strong spice smell. Add more oil if it makes a paste, should be runny with spice. Smells wonderful. Frying the spices first releases the oils and flavour from spice. Good general cooking tip. Spices can taste raw.
Add the meat and brown the meat.
Add enough water to just just cover the meat.
Add the 1 Beef stock block.
The mix will be a grey/brownish colour. Don't worry it will change.
*** For a variation on the old "Tamatiekos" theme, you can add the can of tomatoes here. Also very nice***
Get a solid simmer going and put a lid on. Forget about it.
How long it will cook will depend on meat. I started cooking around 4h30 today and we ate around 7ish. Meat must be fall of the bone soft.
About and hour or so beforehand you add the pack of peaches....don't skip the peaches!! Also if you need some salt, rather add the other stock block.
About half hour befor serving open the lid and let the sauce cook to thicken. IF the sauce is a bit thin you can add a little bit of Maizena or some potatoes.
You should end up with this deep brown rich slightly sweet meat and sauce.
I served with some basmati rice and sweet cinnamon butternut. Sweet carrots would also work.
Enjoy
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30-03-2013, 21:04 #2
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Re: A Moroccan-ish Lamb Stew
Sounds exquisite. I will try this perhaps on Monday. Thanks Kreefstert
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30-03-2013, 21:19 #3
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Re: A Moroccan-ish Lamb Stew
pleasure! let me know how it comes out.
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14-04-2013, 18:26 #4
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Re: A Moroccan-ish Lamb Stew
So I tried this today and it was sublime. I might have gone a bit overboard with the masala, but it still came out very nicely. Thanks Kreefstert.
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14-04-2013, 19:00 #5
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Re: A Moroccan-ish Lamb Stew
Please sir! Now you sommer have all the spices you need for some nice curry variations
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14-04-2013, 22:49 #6
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Re: A Moroccan-ish Lamb Stew
I'm going to have to try this in a potjie pot. What do the dried peaches do?
My mouth is watering.
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14-04-2013, 22:51 #7
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14-04-2013, 22:55 #8
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Re: A Moroccan-ish Lamb Stew
Thanks, i must give them a try. I've never done that before.
Now i'm lus for a potjie and you know that never goes away. There is only one fix.
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14-04-2013, 22:57 #9
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14-04-2013, 23:00 #10
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I was also a bit sceptical when I saw the recipe, but I realised its probably the post crucial part of it! Trust me don't skip it.
I have used the same basic spicemix on a chicken pot. Just switched the masala for tunmeric and some boere kerriepowder and the beefstock for some chicken. Add a can of tomatoes and you are good to go.
I suppose strictly speaking its not 100 aithentic, but who cares its delicious?!
If you guys are nice to me ill share my secret Bobotie recipe
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