Sunday, January 27, 2008

Soiree Sisters (and brothers too!)

Well last night was our first SS&B2 and it went down a treat. The food was scrummy, wine delis, conersation hilarious and twister was really difficult after a feed, LOL. The idea behind the SS&B2 is to try something different so i prepared a Moroccan Lamb Stew, and i have to saty it was gorgeous! (this might have to do with the taste buds not been covered in nicotine). I think it was Ray who asked for the recipe (wine goggles) so i thought i'd share it with anyone who want to try it out. I loved it so much i made it again on sunday and have it forzen to have during the week. The main ingredients are Lamb, sweet potatoes, couscous and spices. Enjoy!

Moroccan Lamb Stew – serves 4-6
• 1/2 teaspoon cumin seeds crushed
• 1 teaspoon coriander seeds crushed
• 3-4 small dried chillies
• a small bunch of fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces of fresh ginger, peeled and chopped
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 2 pounds stew lamb
• 2 sweet potatoes, peeled, cut into 2.5 cm/
• 4 cloves of garlic, peeled and sliced
• 2 tins of tomatoes
• 1 stick of cinnamon or ½ teaspoon crushed cinnamon
• 1 bay leaves
• a handful of dried apricots
• 285ml (½ pint) boiling water
• 350g/12oz couscous
• 1 large bunch of fresh coriander and a few leaves of mint
• 4 tablespoons creme fresh

In a large bowl mix your cumin, coriander with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil. Add Lamb and toss to coat with mixture

Heat oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and sauté until brown on all sides, about 4 minutes per batch. Remove and leave to one side.

Add the sweet potato, onion and garlic to the pan fry your veg for about 4 minutes until the onions are slightly soft. Add your tomatoes, give the pan a shake and place the meat on top. Add 2 wineglasses of water, the cinnamon, bay leaves and dried apricots, and stew for 1 hour 30 minutes.

Pour the boiling water over the couscous and allow it to be absorbed. Then fork the couscous through, season with salt, pepper, a lug of olive oil, cover with tinfoil and place in the oven for 5 minutes to steam.

Roughly chop the fresh coriander and stir it through the couscous just before serving. Serve with creme fresh with chopped mint leaves.


Kate said...

Mmmm that looks gorgeous Eva.
I've tagged you over on my blog.

Audrey said...

Yum! And I'm a vege ;-)

Only just seeing this now- looks life food was a big theme this week ;-) It was my SW subject too - could be the same phote ;-)