Slow cooking brings out the succulent flavour of the lamb. Using Ras el Hanout and Punjabi Garam Masala creates a luxurious Moroccan-Indian flavour that perfectly complements the lamb.
4 TBL vegetable oil or ghee (divided)
2 LB lamb, cut into 1″ stew chunks (leg or shoulder)
2 medium onions, chopped
3 cloves garlic, minced
1 TBL ginger, minced
1-2 TBL Ras el Hanout
2 cups fresh chopped tomatoes (or 1-14oz can tomatoes)
Salt and pepper to taste
Water as needed
1 TBL Punjabi Garam Masala
½ cup chopped cilantro or parsley
¼ cup toasted slivered almonds
Season lamb with salt and pepper. Heat pot or Dutch oven over medium heat, add 2 TBL of oil of ghee to the pot then add the lamb. Cook until browned on all sides (about 10 minutes). Remove from pot and keep warm.
Add the remaining oil or ghee to the pot, and add the onions. Sauté for 10 minutes until onions are soft and starting to get golden.
Add Ras el Hanout. Stir to evenly coat onions with the spices and cook 1-2 minutes.
Add garlic and ginger, stir for 30 seconds.
Return lamb to the pot along with any juices and stir to combine
Increase heat to medium high, add the tomatoes. Cover and cook for 2-3 minutes until you hear the tomatoes bubbling.
Remove lid, stir to combine then add 1 tsp salt (or to taste).
Bring to a gentle simmer reduce heat, cover and let cook 2 hours or until lamb is tender Stirring occasionally. Add water during the cooking if it gets too thick.
10 minutes before cooking ends, add Punjabi Garam Masala to cook.
Finish with chopped cilantro or parley.
Serve over rice and garnish with almonds.