Moroccan Lamb Stew

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I came across this recipe some years ago in a woman's magazine and it has become a huge hit with my family. It takes a while to prepare, but it is well worth it! This recipe makes quite a large batch, so you can freeze some for meals at a later stage.

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Steps

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Heat the oil in a very large pot.

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Add the meat , ginger , mustard , coriander , cinnamon and sugar.

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Brown lightly.

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Add the onions and saute until translucent.

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Add the soy sauces , sweet thai chilli sauce , stock and honey.

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Bring to the boil.

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Reduce heat , cover and simmer for 1 - 1 1 / 2 hours or until the meat is tender.

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Stir frequently to prevent sticking and replensh liquids as necessary with water.

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Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.

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Check and adjsut seasoning.

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Use the cornflour to thicken only if necessary.

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Sprinkle with parsley to garnish and serve with brown rice , couscous or a selection of steamed vegetables.

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Ingredients

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olive oil, lamb, mustard powder, ginger, coriander, cinnamon sticks, treacle, onions, soy sauce, thai sweet chili sauce, beef stock, honey, butternut squash, sweet potatoes, cornflour, parsley