Moroccan Lamb Bake Recipe
April 26, 2020
It’s been a long time between posts here – sorry! Life has been a little busy and this space has been neglected. It’s time to change that. I some new recipes to add and some new gardening posts to inspire you to get out in your garden this season.
The current environment has us all at home so what better time to settle in with a comforting, warm baked dinner? This bake is very easy to prepare and make. It is made with soft spices the kids will love as much as the adults.
I’ve returned to ordering our meat direct from a local farm. The first delivery reminded me how much I love ordering food direct from the source. It is far more convenient than having to go the to shops and the quality is world’s apart. It feels good supporting a local producer and ensures I plan meals in advance and use some creativity to work through the supply on hand. I find this much more economical than buying what I feel like eating as needed. It reduces the need to shop and means I more effectively use produce available for the garden also.
I had slipped into a pattern of convenience rather than planning our meals. With some time to reset and reassess priorities due to no work at the moment, I have rediscovered my love of cooking.
Two years have flown by with me in survival mode and no creativity left after work to prepare and spend time cooking with purpose (thus the big time gap in new content here). It’s been a joy pottering around the garden and kitchen again. I hope you have found some good from the current situation also?
I used lamb in this recipe and eggplant. The eggplant can be switched out for sweet potato and the lamb replaced with beef if you prefer. I did get a shock when I saw the price of the lamb but it was worth it when I tasted the meal!
Easy to prepare and cook for a warming evening meal
Heat oven to 170 degrees Celsius
Add the oil, herbs and spices to a pot on the stove top. Warm on medium heat until fragrant.
Place the flour in a bowl toss the diced lamb in the bowl until covered
Add the lamb to the pot with the warmed spices. Cook until browned on all sides
Add the tomato and stir then bring to a simmer
Put the lid on the pot and add to the warmed oven to cook for 30 minutes
Remove from the oven and add the eggplant, stir and return to the oven without the lid for another 30 minutes
Remove from the oven and top with feta and fresh spinach leaves
Serve with baked vegetables, rice or cous cous
This recipe was originally created for the Geelong Surfcoast Living Magazine.
Stay well and happy, I hope you enjoy this recipe.
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