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  1. #1
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    Default 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

  2. #2

    Default Re: A Moroccan-ish Lamb Stew

    Sounds exquisite. I will try this perhaps on Monday. Thanks Kreefstert

  3. #3
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    Default Re: A Moroccan-ish Lamb Stew

    pleasure! let me know how it comes out.

  4. #4

    Default 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.

  5. #5
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    Default Re: A Moroccan-ish Lamb Stew

    Please sir! Now you sommer have all the spices you need for some nice curry variations

  6. #6
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    Default 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.

  7. #7
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    Default

    Quote Originally Posted by ady View Post
    I'm going to have to try this in a potjie pot. What do the dried peaches do?

    My mouth is watering.
    Hi ady

    The peaches cook really soft and delicious. They give the sauce a very slight sweet aftertaste that goes well with the basmati rice and butternut sidedishes.

  8. #8
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    Default 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.

  9. #9
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    Default Re: A Moroccan-ish Lamb Stew

    Quote Originally Posted by ady View Post
    I'm going to have to try this in a potjie pot. What do the dried peaches do?

    My mouth is watering.
    *cough cough*remember your friends...

  10. #10
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    Default

    Quote Originally Posted by ady View Post
    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.
    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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