kg lamb (boneless & cubed)
ml Noor Oil
g fresh ginger (Shredded)
Pinch of saffron
Onion chopped fine
garlic cloves chopped fine
cup prunes (pitted and soaked in water for an hour)
Salt & pepper to season
For the Salad:
green chilli (seeded)
tbsp Noor Oil
Juice of ½ a lemon
Small bunch of parsley and a few sprigs of mint (chopped)
Moroccan cuisine gives me the feeling of the month of Ramadan any day of the year, but when cooked during the holy month it gives warmth and a beautiful aura of perfection. The longer you cook; the more tender and delicious it gets.
Put the meat in a heavy casserole; add the Noor Oil, ginger, saffron, cinnamon, onion, garlic and season then wait till it simmers. Pour enough water then cover with a lid and simmer gently for 2 hours, topping up with water if needed until the meat is very tender. Drain the prunes, add them to the meat with the honey and stir before closing the lid again and simmer for extra 30 minutes till the sauce reduces.
To make the salad; chop the ingredients to the size of your liking and serve it on the side laced with red chillies if you like it spicy.
This tasty creation is incomplete without the lovely salad to compliment it and probably some fresh brown bread from the oven.