A lovely recipe if you fancy a stew with fragrent spices 🙂 Enjoy!
Moroccan lamb stew has gained popularity worldwide so is in my family.
Stews are generally considered as cold weather food. It is cooked at relatively low temperature allowing flavours of the ingredients to mingle. Last night it rained heavily after continued scorching heat for the last one month. I had some mutton pieces in my fridge so decided to cook this dish with it instead of Lamb. Spices are extensively used in Moroccan food. But this dish can be cooked light and in soupy form too, so decided to have it with hot steamed rice. Mutton is more popular than lamb in Indian household and are easily available in market. Combination of Mutton’s unique flavor with Moroccan spice mix Ras-el-henout along with root vegetables, chickpeas, dry fruits like figs, dates or apricot, results in one pot wonder.
Ras-el-henout was not readily available in my spice box, however while net surfing…
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