2 onions chopped
2 cloves garlic crushed
800 grams lamb diced
2 tablespoon ras el hanout spice mix
¼ teaspoon chilli
1 large tin tomatoes
½ teaspoon honey
450 ml lamb or chicken stock (one knorrs stock cube in warm water to dissolve)
500 grams pumpkin cut into chunks
Parsley to garnish
Heat oil in large pan and lightly fry the onions and garlic until soft. After 2 – 3 minutes, add the lamb and quickly brown. Add spices to the pan and stir for 2 – 3 minutes then add the tomatoes, honey and stock. Cover and simmer gently for 2 hours, stirring occasionally. Finally, add the pumpkin and simmer uncovered for another hour.
Serve with rice, pasta or potato and garnish with parsley.
OR…..lightly fry onions and garlic, quickly brown the meat, then throw all ingredients into slow cooker and leave for 3hours or until meat is tender.
Ras El Hanout spice mix is a Morrocan blend of spices available from Swartze Herbs and Spice selection. (Friendship supermarket)
If the Ras El Hanout is difficult to find, why not make up your own and keep in an air tight container.
3 teaspoons ground cinnamon 3 teaspoons ground cumin 3 teaspoons ground turmeric 2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mace
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground celery seed
1 teaspoon ground black pepper