Wheat free, gluten free, egg free, nut free, dairy free
To be frank, the only thing that gives this Moroccan-style stew its Moroccan style is the apricots and sultanas. Most genuine Moroccan recipes call for all manner of banned substances, from almonds to cumin seeds. Although I can’t be sure that cumin is out for us, given nuts and sesame are vetoed I’m erring on the side of caution and waiting to test all seeds at the hospital before adding them to our repertoire.
This recipe doesn’t need a huge amount of prep but it does require about an hour’s bubbling on the stove to give it proper depth and richness. I made up a huge batch to freeze in individual portions, thinking I’ll defrost them overnight as needed and then heat in a mini casserole dish in the oven before serving.
Anyway, the stew went down very well with Sidney this lunchtime. He wolfed the lot then demanded: “More dis”.
Leg of lamb – Being a veggie I had to take advice on which cuts of lamb would prove the most tender. Though it involved a good deal of hacking, on the part of my husband, to turn the leg into bite-sized chunks, it did – reportedly – end up beautifully melt-in-the mouth. But maybe lamb steaks would be better for ease next time…
1 medium sized butternut squash, cut into cubes
1 sweet potato, also cubed
Small chunk of ginger, finely chopped
2 garlic cloves, finely sliced
Half a red onion, finely chopped
2 tins chopped tomatoes
Black pepper to taste
2 handfuls of dried apricots
2 handfuls of sultanas
Finely chopped fresh coriander to garnish
Large pan with lid
Pop the cubed butternut squash and sweet potato in the oven at 180˚C to roast, with a little olive oil, for around 30 minutes or until soft and lightly brown.
Fry the chopped onion, garlic and ginger in olive oil in a large pan, with a sprinkling of fresh ground black pepper. When soft and starting to brown add the chunks of lamb and brown off for around three minutes, adding more oil if needed.
Add the chopped tomatoes and stir well, turning down the heat to a simmer. Add a little water (half a cup or so) and leave to bubble gently.
When the squash and sweet potato are ready, tip them into the lamb and tomato – along with the olive oil from the roasting tin – and add the chopped apricots and sultanas.
Stir and leave to simmer, checking frequently and adding a little water if needed. After about ten minutes, partially cover with the pan lid and leave on a low heat for at least another 30 minutes until the sauce is reduced and rich. If not eating immediately, turn the heat off and leave with the lid on to cool before doling out into freezer pots.
Serve with a sprinkling of finely chopped coriander.