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Preparation time: 30 minutes
Cooking time: 2 hours
Serves: 5
No nutritional information available.
Ingredients
- 3 tbsp extra virgin olive oil
- 340g cremini mushrooms, sliced
- Salt to season
- 680g lamb shoulder with bone or ½kg boneless lamb shoulder, cut into 2-inch pieces
- 1 large yellow onion, chopped
- 3 cloves garlic, grated
- 2 tsp grated ginger or ground ginger
- 2 tsp ras el hanout Moroccan spice mix
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground black pepper
- 112g chopped tomatoes
- 1 tbsp tomato paste
- 2 cups or more of water
- 2 medium potatoes, cut into large pieces
- 12 pitted olives, green or black
- 1 preserved lemon, seeds removed, quartered
- 2 tbsp lemon juice
- 3 tbsp chopped cilantro
Method
1. Heat 1 tbsp olive oil in a dutch oven over medium - high heat until shimmering. Add mushrooms and sauté over high heat. Season with a pinch of salt, and transfer to a plate using a slotted spoon.
2. Pat lamb pieces dry with paper towels and season with salt. Set aside. In the same dutch oven, add remaining olive oil and heat over medium - high heat. Add the lamb and brown on all sides for about 10 minutes. Using a slotted spoon, transfer the meat to a plate.
3. In the same pot, add the chopped onion and sauté until softened and translucent, about 8 minutes. Add grated garlic, grated ginger, and stir until aromatic, about 2 minutes.
4. Return the meat to the pot. Add all the spices (ras el hanout, paprika, ground cumin, turmeric, and black pepper) and stir until fragrant, about 2 minutes.
5. Add chopped tomatoes and tomato paste. Stir and cook until the tomatoes are softened, about 5 minutes.
6. Add 2 cups of water and bring to a boil. Reduce heat, cover with a lid, and let it simmer until the meat is almost done, about 1¾ hours (time may vary). Check occasionally and add water as needed to prevent the sauce from thickening too much and burning.
7. Add diced potatoes, roasted mushrooms, olives, preserved lemon, and lemon juice. Stir and adjust seasoning as per taste. Cover with a lid and let it simmer until the meat is well done and potatoes are cooked, about 20 minutes.
8. Check the sauce's consistency and evaporate it if it is too thin or add water as needed.
9. Top with chopped cilantro and serve immediately with couscous and flatbreads, if liked.
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