North African Lamb Stew with Olives
8,5 / 10
ready in 2 h. 10 min.
- ¼ cup olive oil
- 5 cups Lamb neck (cubed)
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 red pepper (diced)
- 1 green Bell pepper (diced)
- 4 Portobello Mushroom (peeled and diced)
- 1 Tbsp Ras el hanout
- 2 Tbsps honey
- 1 Tbsp tomato puree
- 3 cups vegetable stock (hot)
- ½ cup pitted Olives
- freshly ground peppers
Boneless lamb shoulder or leg can be used if neck fillet is not available.
Heat the olive oil in a tagine or casserole dish set over a moderate heat until hot.
Add the lamb with seasoning and brown well all over. Stir in the onion, garlic, peppers, mushrooms, and ground spices.
Stir in the honey, tomato puree, and stock. Cover with a lid and cook over a low heat for 1 hour 45 - 55 minutes until the lamb is tender.
Stir in the olives and adjust the seasoning to taste before serving.