A friend of mine came to work the other week with some interesting looking tupperware containers. I can’t help myself and ask to have a look at the moist fruit and nut mix she has for breakfast and the Moroccan lamb with couscous for lunch.
They look and smell delicious and I immediately ask for the recipes. She tells me they’re her mum’s (mums recipes are the best kind) and that she cooks them both in the Thermomix. This is the first time – believe it or not – that I learn about the Thermomix… quite possibly the best thing to happen to cooking! (“Dear Santa, for Christmas I would like a Thermomix…”)
I promise to make and post the delicious breakfast mix next weekend (it looks so good you could eat it for dessert) but its been a rubbish week and all I want to do tonight is cook some comfort food for a night in front of the TV.
If you’re not lucky enough to be cooking with a Thermomix, use a stir fry cut of Lamb for a fast cook time, or you could use a neck cut and slow bake it in the oven. I’m also adding some pumpkin that I want to get rid of, but you could replace the meat with pumpkin for a hearty vegetarian version.
The honey and dates really make this dish so delicious… and of course you homemade Ras El Hanout.
Elizabeth Johnson’s Moroccan Lamb
Serves: 4; Prep time: 10mins; Cook time: 20mins (plus resting time)
1 onion (chopped)
2 cloves garlic (crushed)
1 Tbsp butter
400-600g cubed Lamb
2 Tbsp Ras el Hanout
300g chick peas (drained)
100g fresh dates (pitted)
50g tomato paste
Juice of 1 lime
Salt to taste
- Cook onion and garlic in butter for 3 mins
- Add lamb and spices and cook for a further 7 mins
- Add remaining ingredients, cook for 10 mins
- Allow to rest 10 mins before serving with couscous or rice
* For a more liquid consistency, add 150g water and small stock concentrate when adding chickpeas