EAT - MOROCCAN LAMB

What is your dinner speciality? What do you cook for your friends or family when they come around? Do you change it every-time or have a sure fire winner you can't fail at!? Maybe salmon, lasagna, steak or even beans on toast? I have my speciality cake.. delicious and moist carrot cake but I am still stuck on starters and mains..
A while back I tried out Moroccan Lamb and it was a great hit (pheww) and here is the recipe:

INGREDIENTS

1 tsp cayenne pepper
2 tsp black pepper
1 tsp of saffron stamens - soaked in cold water
1 1/2 tbsp paprika
1 1/2 tbsp ground ginger
1 tbsp turmeric
2 tbsp ground cinnamon
2 tbsp fresh coriander
2tbsp fresh flat leaf parsley
4 tbsp olive oil
1 tbsp of clear honey
2 large white onions - grated
3 cloves of garlic - crushed
115g dried apricots - cut in half
55g dried pitted dates - cut in half
85g flaked almonds (keep some aside for presentation)
2 X 400g tins on chopped tomatoes
1 pint of tomato juice (you find it with the orange juice etc)
1 pint of lamb stock
1.1kg shoulder of lamb - trimmed (ask your butcher to do it it took me ages!!) and cut into 5cm chucks

METHOD

1. Place the cayenne, turmeric, black pepper, paprika, cinnamon and ginger in a small bowl and mix. Place the lamb in a large bowl and mix with half of the spice mix then cover and leave overnight in your fridge.

2. On the day Preheat your over to 150oC, 300oF or Gas Mark 2.

3. Heat 2 tbsp of oil in a small pan and add the grated onion and remaining spice mix and then cook gently until onions are soft but not coloured then add garlic for final 3 minutes. Then place this mixture in your ovenproof dish that you will serve in.

4. In the pan add the remaining oil and brown the lamb cubes on all sides and add to the ovenproof dish. De-glaze the pan with 1/4 pint of tomato juice and add to pan.

5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, flaked almonds, saffron, lamb stock and honey to the ovenproof casserole dish, place the lid on place in a pre-heated oven. Cook for 2-2 1/2 hours until the meat is tender and falls apart.

6. To serve place in an authentic tagine (if you can be bothered with the extra cleaning or just sprinkle some chopped herbs and almonds and serve.

PS. Serve with a big dollop of sour cream.. it is mildly spicy hot but it's roasting too after coming out of the oven. Mouths beware!!

PPS. This recipe has a lot of ingredients so it's not cheap but once you have them you can make the meals a 3-4 times to help spread the cost.

Taste: 4.5/5
Presentation: 3.5/5 (it's hard to make 'stew' look pretty!)
Inspiration: BBC 

Enjoy,
Maz