Gastronomixs

Moroccan lamb stew with pomegranate, shallot, and coriander

This is a delicious spicy lamb stew with a slightly sweet flavour. Serve as a meal in itself or use as a filling for bread rolls or pasta or as a component in a sophisticated composition.

Creation by Yori Gerritsen

Moroccan lamb stew with pomegranate, shallot, and coriander

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Ingredients

120

g

fresh ginger

25

g

turmeric

8

g

Piment d'Espelette

1

g

mace

2

g

ground cloves

15

g

caraway seeds

30

g

Ras el Hanout

3

 

cinnamon sticks

8

g

black pepper

20

g

thyme

4

 

bay leaves

10

g

fennel seeds

1

kg

leg of lamb

2

tbsp

tomato purée

700

ml

lamb stock

 

 

salt and pepper

1

 

pomegranate

10

g

fresh coriander

Preparation method

  • Mix all the spices and herbs together (from the fresh ginger to the fennel seeds). Use a blender or mortar and pestle. The mixture is too much for one recipe but you can keep the rest for another time. You can also store it in the freezer if you like.
  • Cut the leg of lamb into 3x3cm pieces.
  • Heat some oil in a large casserole and sear the meat on all sides.
  • Add 100g of tomato purée and four tablespoons of the spice mixture and fry briefly.
  • Deglaze with the stock and leave to gently cook for approx. four hours.
  • Cut the pomegranate in half, hold each half cut-side down, and hit the sides with a wooden spoon to release the seeds easily.
  • Clean the seeds and use them to garnish the stew.
  • Garnish with coriander.

Serving suggestions

  • As a component in an entremets course with a cod component.
  • As a component in a main dish comprising lamb prepared in a variety of ways.
  • Use to fill a Bah-pau steamed bun and serve as a starter or amuse-bouche.

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