Simple Moroccan lamb curry

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About this Recipe

Cooking Time

30

Prep Time

10

Cuisine

  • Moroccan

Serves

4-6

cooking style


Slow Cook

PROTEIN / DIET


LAMB

This simple Moroccan lamb curry is so easy to make and packed full of flavour. Done in the pressure cooker this curry is ready in just 20 minutes! If you don’t have a pressure cooker at home you can also cook it low and slow for about an hour and a half.

This one-pot-wonder uses our Moroccan Ras El Hanout which translated means ‘Top of The Shop’. It is a combination of 14 deliciously aromatic spices like Cumin, Sweet Paprika, Cardamom, Nutmeg and many other complimentary spices plus some fresh Sea Salt to tie it all together. Emma makes this curry using just lamb, onion, fennel and a bit of stock to let this fragrant complex spice blend do all the flavour talking. By coating the lamb in the spice mix and browning it off first you not only create a deep caramelised flavour but also activate those spices to get their full flavour potential.

Ingredients

  • 2 tbsp The Spice People Moroccan Ras El Hanout
  • 1kg lamb shoulder, cubed
  • 6 onions, sliced
  • 1 litre vegetable stock
  • 4 fennel bulbs, sliced
  • 4 tbsp olive oil
  • YOGHURT FLATBREAD
  • 250ml Greek-style yoghurt
  • 250g self-raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp The Spice People Moroccan Ras El Hanout
  • 2kg lamb shoulder, cubed
  • 12 onions, sliced
  • 2 litre vegetable stock
  • 8 fennel bulbs, sliced
  • 8 tbsp olive oil
  • YOGHURT FLATBREAD
  • 500ml Greek-style yoghurt
  • 500g self-raising flour
  • 1 tsp baking powder
  • 1 tsp salt

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Method

  1. Preheat your pressure cooker on medium-low heat with a few glugs of olive oil. Cover the lamb with the Ras El Hanout, then, in batches, put the lamb into the pressure cooker to brown it off, then remove the lamb from the pressure cooker.
  2. In the same pressure cooker, gently brown the onions while continually mixing. Put the lamb back into the pressure cooker with the onions and stop mixing. Place the fennel over the top, and then pour over the stock. Put the lid on your pressure cooker and leave it on the heat to bring to pressure.
  3. After the pressure cooker comes to pressure, this dish should only take about ½ hour to cook. Serve with yoghurt flatbread preferably in the outdoors!

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Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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