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
Ingredients
• 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.