Day 1: Gourmet Garden’s Blog Off
Yesterday I promised you a lovely big bowl of steaming Moroccan Lamb Stew for dinner and now I’m delivering. Warm and spicy, tangy and tasty, herby and gorgeous, this stew was a real winner with the entire family (including the dog who is always part of the testing process....).
For obvious reasons I used Gourmet Garden’s Moroccan Seasoning (it just makes sense doesn’t it?), and I’ve got to say that it didn’t let me down. Normally I would use separate ingredients – chop the coriander, grate the ginger, mince the garlic and sprinkle the cumin – which I normally don’t mind doing, but this made it so much easier. One squirt from the tube and it was done. I complemented the spicy flavours from the seasoning with cinnamon, orange and dried apricots and it was yum, yum yummy!
Instead of using potatoes, rice or couscous, which would be standard with this type of stew, I decided to make doughboys. Doughboys are dumplings made with flour cooked slowly in the stew to take on the delish flavour. And they did. Lovely fluffy clouds of Moroccan flavoured herby greatness (goodness just isn’t enough). My girls are so loving this blog off....
The house smelled amazing, we couldn’t wait to dig in and we will definitely be cooking this one again. I’m going to stop now so you can make your shopping list for tonight; trust me, it’s worth it.....
Moroccan Lamb Stew with Doughboys
2 tsp olive oil
500gms lean lamb, diced
1 large onion, chopped
8 garlic cloves, peeled but left whole*
2 cups beef stock
1 cup water
2 tbsp red wine vinegar
1 cinnamon stick
2 tsp orange zest
5 dried apricot halves, roughly chopped
2 bay leaves
3 medium tomatoes, chopped
1½ - 2 tbsp Gourmet Garden Moroccan Seasoning
6 tbsp self raising flour
1 tsp Gourmet Garden Moroccan Seasoning
2 tsp light margarine/butter
3 tbsp water
*When garlic is left whole, it cooks down to soft sweet morsels. There’s no pungent strong taste that you normally associate with garlic, so don’t think garlicky garlic, think sweet velvet surprise.
Heat oil in flame-proof casserole dish or saucepan and add lamb and onion. Brown meat and soften onion – about 5 minutes or so. Add remaining stew ingredients and bring to the boil. Reduce heat, cover and simmer gently for 1 hour before adding the doughboys. Cover and simmer gently for a further 30 minutes.
To make the doughboys: add flour, Gourmet Garden Moroccan Seasoning and margarine/butter together. Mix with your hands to make a fine breadcrumb consistency. Gradually add in water to make a stiff dough. If you need more water, add it sparingly and if the dough is a little wet to roll easily into balls, add a little more flour. Roll into 8 balls and set aside until needed (I made the doughboys while the stew was bubbling away and left them in a board until I needed them – too easy).
What’s on the menu for tomorrow night? Lovely exotic Won Ton Soup so warm up your chopsticks!
Indulge without guilt
Eat without deprivation
Cook great food even when you are on your own
Embrace food moods
Eat what you want