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Meat

Moroccan Lamb Curry

This is a wonderfully fruity and spicy curry to enjoy with coconut rice and a fresh tomato and onion sambal.

Method

  1. Heat oil in large saucepan. Sauté onions, garlic and ginger for 2 minutes over high heat. Remove onions from the saucepan. Brown the meat in the same saucepan. Return the onions to the meat and add the spice mixture. Stir-fry for 2 minutes over high heat.
  2. Add orange juice and stock. Simmer for 1 hour.
  3. Add apricots and orange zest and simmer for a further 30 minutes until the meat is soft.
  4. Add a little water if the meat seems to dry, but it must form a fairly thick gravy.
  5. Season with salt, pepper and lemon juice and add the coriander just before serving. Like all curries, the taste improves if it is prepared a day in advance.
  6. Moroccan Spice Mixture
  7. 45 ml (3 T) ground ginger
  8. 45 ml (3 T) ground black pepper
  9. 45 ml (3 T) ground cinnamon
  10. 30 ml (6 t) ground turmeric
  11. 15 ml (1 T) ground nutmeg
  12. 5 ml (1 t) chilli powder
  13. 5 ml (1 t) ground cumin
  14. 5 ml (1 t) ground paprika
  15. Mix all the spices together and keep in a sealed container.