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Moroccan Lamb Stew

Yields1 Serving

This recipe comes from the book of the month - Quick Fix in the Thermomix. It is absolutely delicious

 1 brown onion, peeled and halved
 2 garlic cloves, peeled
 30g butter, ghee or coconut oil
 500g lean lamb leg, diced
 1/2 tsp cayenne pepper
 1tsp paprika
 1 tsp Changing Habits Cumin Powder
 1 tsp Changing Habits Cinnamon
 400g can diced tomatoes
 1 can organic chickpeas, rinsed and drained
 500ml broth or stock homemade
 100g dried apricots, halved
 Changing Habits Seaweed Salt to taste
 Fresh mint to serve
 Optional: A dollop of sour cream for serving
Themormix Method
1

Place onion and garlic in TM bowl, chop for 5 seconds, speed 5

2

Add oil, saute for 4 minutes, 100ºC, speed 1

3

Add lamb, cayenne pepper, paprika, cumin, cinnamon, tomatoes, stock, dried apricots and salt. Cook for 1 hour, 90ºC, reverse, speed1.

4

Remove MC and place steamer basket on top to prevent splashes.

5

Serve garnished with mint and slivered almonds.

Non Thermomix Method
6

Dice the onions. Add them to a large saucepan on medium to high heat and cook them until golden in the butter or ghee.

7

The add the meat and brown on all sides.

8

Add all other ingredients (and any additional vegetables you like) and simmer on a medium heat and begin to reduce the liquid.

9

Slow cook for a few hours or cook until your liking.

10

Serve with cauliflower rice, zucchini noodles, mung bean pasta, soba noodles, rice, quinoa, millet, buckwheat or amaranth.