Simple Moroccan lamb curry

Print is recipe

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.

Watch below how Emma makes this curry in a hurry whilst camping in beautiful Beechworth. Paired with a simple fluffy homemade flat bread this dish is as delicious as it is easy and Emma shows how you can make it just about anywhere!

Spices used in this recipe

  • moroccan ras el hanout

    Moroccan Ras el Hanout – Med

    $3.45$9.95
    View ProductAdd To Cart

    Moroccan Ras el Hanout – Med

    Product description

    Moroccan Ras el Hanout translates in arabic to “top of the shop”, implying the spices used are the best the seller has to offer. There are as many variations as there are towns and no two are exactly alike. Our mixture uses sweet paprika, cumin, coriander, ginger, cassia, turmeric, fennel seeds allspice, cardamom, nutmeg, cayenne, caraway, galangal and sea salt to give it a complex and well rounded flavour without being overly spicy

    SKU: B0066
    $3.45

Method

  1.  

    LAMB CURRY

    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.

  3. 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.

  4. 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!

Leave a Reply