The flavour and texture of Manx hogget (mature lamb) makes it ideal for slow cooked, warming winter stews. Just what we all need to keep out the cold weather! Why not try our spicy Moroccan Stew recipe – it’s guaranteed to put a fire in your belly!
Serves 6
• Prep time: 30 to 40 min
• Cooking time: 6 hours
Ingredients
500g Isle of Man Meats hogget, diced
1 tablespoon olive oil
1 large onion, chopped
3 carrots, diced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried coriander
1 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon pepper
400g tin of chopped tomatoes
200ml lamb or chicken stock
8 halved, dried apricots (optional). Soak the apricots in white wine for at least an hour before starting)
1 tablespoon tomato purée
400g tin of chickpeas
2 garlic cloves (grated or crushed)
2 teaspoons fresh ginger
Fresh coriander and couscous
Method
1. Heat the oil in a large pan over a medium heat. Brown the lamb on all sides and transfer to the slow cooker. In the same pan, add the onions and carrots and fry for a few minutes until they are starting to brown, then transfer to the slow cooker.
2. Add all of the dried spices, salt, pepper, chopped tomatoes, stock, apricots (optional), ginger, garlic and chickpeas to the slow cooker, and stir well.
3. Cook for 4 hours on high, or 6 hours on low.
4. Serve on a bed of couscous and sprinkle with fresh coriander.
Share to social media:
