This recipe originally was created for Thermomix in Australia and a Thermofest game that I helped to engineer. Punters had to taste and smell and guess as many of the ingredients as they could. Most correct answers won for their team. George Calombaris was the judge that year and he loved this one. Fast forward to today and I took a look and had to rewrite it, partially because it really needed a new image but also because it could be better. So voila, here it is; Better! There is a fairly long list of ingredients but most of them are pantry staples so it should not be too daunting.
I decided (2024) to serve it with polenta, but you could certainly serve it with rice or couscous. It is delicious and all the better for a stern edit and test!
There are a few Moroccan style recipes on this site (apart from the multitude of hummus recipes which really are North African in origin as well), check out some of these:
Crispy Skinned Chicken with Moroccan Carrot Puree
Charred Moroccan Fish Fillets with Fennel Salad
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 orange, juiced
- 1-2 Kilos lamb shoulder fillet, cubed
- 1 Handful fresh coriander or cilantro
- 1 Handful fresh mint
- 2 red onion peeled and halved
- 6 cloves garlic
- 1 small red chilli plus more for garnish
- 1 large Gram capsicum/bell pepper red
- 20 Grams Extra Virgin Olive Oil (EVOO) or as needed BUY
- 1 Tablespoon smoked paprika
- 2 Tablespoons ground turmeric
- 1 Teaspoon cinnamon stick(s)
- 1 x 400 Gram diced tomatoes
- 4 anchovies in oil
- 6 dates pitted and cut into pieces
- 6 apricots dried, cut into pieces
- 1 x 400 Gram tinned chickpeas, drained
- 100 Grams olives
- pink salt flakes to taste BUY
- 1 Tablespoon black pepper or to taste
- 150 Grams baby spinach leaves
- 1 lemons in wedges to serve
Do
- 1
Marinate lamb in orange juice in non reactive bowl for several hours. Place into the slow cooker or you could marinate in the slow cooker if suitable.
- 2
Place coriander and mint into Thermomix bowl and chop 3 sec/speed 5.
- 3
Place onions, garlic, chilli, and capsicum into Thermomix bowl and chop 3 sec/speed 5.
- 4
Add oil and sauté 5 min/Varoma/speed 1 with MC off.
- 5
Add spices, tomatoes, anchovies, dates and apricots and cook 10 min/100ºC/speed 2.
- 6
Pour over the lamb in the slow cooker and add chickpeas, olives and seasoning and cook 3-4 hours/95°C until meat is tender and breaking apart.
- 7
Stir spinach through and allow it to wilt before serving.
- 8
Add additional herbs to serve.
- 9
Serve with steamed rice, couscous or cooked polenta. Mash is also amazing, though not really traditional.
