I adore Moroccan food. Absolutely, totally love it. Thankfully Fuz does too 😉 This was an easy and quick meal to use up some of the left over lamb from our Sunday roast. It would work well with leftover beef too.
For 2 portions you need
2 tbsp olive oil
1 onion, sliced
4 garlic cloves, roughly chopped
1 inch piece of fresh ginger, grated
1/2 tsp each turmeric, ground cumin, chilli flakes and ground coriander
1 tsp each of ground cinnamon and ground ginger
salt and pepper
1 can chopped tomatoes
2 tbsp dates, roughly chopped
1 cup diced cooked lamb or beef
300ml lamb stock
1/2 cup red lentils
2 tbsp whole skinned almonds, toasted
Begin by frying the onion in the oil in the base of a tagine or other heavy based pan. Add the garlic, ginger and spices and cook for another 5 mins or so. Add everything else apart from the almonds and bring to the boil. Reduce to a simmer and cook, covered, for 30-45 mins.
Add the toasted almonds 15 mins before you want to serve, and remove the lid to thicken the sauce. Delicious with the orange, onion and almond salad.