Moroccan lamb in tomato jam

Moroccan lamb in tomato jam

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

In this dish the stove really does all the work, gently cooking the tomatoes down to an amazing thick, rich sauce, and rendering the pieces of lamb beautifully tender. the dish is scattered with almonds fried in just a little butter. I like to serve it with vegetables or a green salad and a little couscous, or with quinoa with silverbeet.


Quantity Ingredient
1.5kg tomatoes
1-2 tablespoons olive oil
1.5kg trimmed lamb shoulder or leg meat, cut into 3 cm cubes
3 onions, finely chopped
3 garlic cloves, crushed
2 teaspoons ground ginger
1 cinnamon stick
pinch saffron threads
1 teaspoon freshly ground black pepper
sea salt
1 tablespoon butter
1/3 cup blanched almonds
1 1/2 tablespoons honey
1 teaspoon ground cinnamon


  1. Cut the tomatoes in half and squeeze them over a bowl to remove the seeds. Discard the seeds and finely chop the flesh. Set aside.
  2. Heat a little oil in a large heavy-based saucepan over medium–high heat and fry one-third of the lamb for 2–3 minutes, until browned all over. Remove to a plate and continue to brown the remaining lamb in two more batches with a little extra oil each time. Remove all the lamb to the plate.
  3. Reduce the heat of the pan to medium and add the onion. Fry for 2–3 minutes, until starting to soften. Add the garlic, ground ginger, cinnamon stick, saffron and pepper and cook for a further 2 minutes. Return the lamb to the pan along with the tomatoes and season with salt. Cover with a lid and simmer for 2 hours, stirring occasionally.
  4. Remove the lid and cook for a final 15–20 minutes uncovered, or until the sauce is very thick.
  5. Meanwhile, melt the butter in a small frying pan over medium heat. Add the almonds and fry for 2–3 minutes, stirring, until golden brown.
  6. Remove the cinnamon stick from the lamb, and stir in the honey and ground cinnamon. Serve scattered with the fried almonds.

low fat
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