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Morrocan Braised Lamb

Ingredients

For 8 servings:

2kg lamb leg, cut into cubes
500ml dry white wine 
100g Couscous
8 Roma tomatoes, roughly chopped
1 can whole peeled tomatoes
1 large onion, finely diced
4 cloves of garlic, crushed
1 tablespoon coriander powder 
1 teaspoon cumin powder 
1/4 teaspoon tumeric powder 
1 pinch saffron
 

For the salad
1 bunch parsley, picked
1 red onion, thinly sliced
1/4 teaspoon sumac
Extra virgin olive oil

Cooking Method

  1. Sear the lamb in a large saucepan on high heat until brown.
     
  2. Remove from the saucepan and set aside. Lower heat, add the onion and garlic and sweat until just softened. 
     
  3. Add spices and cook until fragrant before adding the white wine.
     
  4. Reduce the wine by half while scrapping the bottom of the saucepan.
     
  5. Then add both the roma tomatoes and canned tomatoes.
     
  6. Allow to simmer for 5 minutes before returning the lamb to the pot.
     
  7. Cover with aluminum foil and place in pre-heated oven at 120 degree for 4hrs.
     
  8. Once the lamb is tender, remove from oven and season with salt and pepper, add the couscous and allow it to sit 5 minutes before plating.
     
  9. To prepare the salad, toss the parsley and red onion with the sumac and olive oil.

    Recipe by Chef Peter Rollinson & De Dietrich 
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