I visited a friend in Perth recently and she took me to her friend Mitzi’s house where she had made the most amazing Morrocan Lamb curry with a lovely mixture of sweetness, heat and tender meat. Of course we both wanted the recipe afterwards and here it is. I cooked mine with rice (to suit my family) but Mitzi had done hers with couscous with fresh tomato and coriander and it was delish.
I cooked mine on top of the stove (low heat about one and half hours) but it could also be done in the slow cooker or in the oven.
Flour the diced lamb (I used 1kg leg of lamb) – brown in the pan
One large onion diced
Chunks of sweet potato
Tablespoon of paprika, cumin, turmeric, cinnamon sticks(2)
Two beef stock cubes
Tablespoon of honey
after cooked add :
Chopped dried apricots
sliced tomatoes and leave slow cooker on warm setting.