sonulya_en (sonulya_en) wrote,

Moroccan Lamb with Vegetables

lamb with vegetables

3 lb boneless lamb leg
1 large onion, slice into semicircles
2 - 3 carrots, dice
3 - 4 cloves of garlic, finely chopped
1 eggplant
2 cans tomatoes
2 zucchini, cut into semicircles
1 can chickpeas, drain and rinse
2 - 3 handfuls of raisins

1 1/2 tablespoons ground cumin
1/2 tablespoon ground coriander
1 tablespoon ground giner
2 cinnamon sticks
ground black pepper
1/2 - 1 teaspoon sugar, to taste

handful of finely chopped parsley

Peel the eggplant and cut into 4 strips lengthwise.  Sprinkle with salt and leave it to drain in a colander.  Meanwhile, cut the meat into cubes.  Put it in a bowl and add the cumin, coriander, ginger, salt and black pepper.  Toss the meat with the spices to coat.  Heat a few tablespoons of oil in a large, heave bottomed pot (cast iron is my favorite), working in batches, brown the meat on all sides.  Move the meat to a bowl.  Add the onions to the pot and saute until golden.  Rinse and pat dry the eggplant.  Dice the eggplant.  Add the eggplant, garlic and the carrots to the onions and saute for a further 5 minutes.  Add the cinnamon, meat, tomatoes, raisins and a cup of water to the pan.  Season the sauce with salt and pepper, add the sugar.  Bring everything to a boil, lower the heat to a simmer, cover the pan and leave it to cook for 45 minutes to an hour or until the meat is tender.  At this point, add the chickpeas and the zucchini and cook a further 20 - 30 minutes.  If the sauce is too thin, then do the last 20 - 30 minutes with the lid ajar.  Add the parsley and serve with couscous or rice.
Tags: chickpeas, eggplant, lamb, meat, moroccan, zucchini

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