The lovely people over at Maille sent me an email asking if I’d like to take part in their Maille culinary challenge. This involved coming up with a creative and original recipe using Maille products in order to share the recipe with you all. I was able to choose the products I’d like to try out and then had a few weeks to experiment and produce my final recipe.
We usually have their classic dijon and wholegrain mustard in the fridge on a regular basis so I decided to try out something a little different. I asked to sample their Maille mustard with white wine, apricots and curry spices and wanted to try out a slightly unusual recipe using mustard to showcase its versatility. This recipe is for a rich moroccan lamb stew.
The lamb is marinated in the mustard and then fried along with other Moroccan spices, fresh ginger, garlic and chilli. It is then slow cooked in a low oven temperature for 3 hours. Mixed with juicy apricots and chickpeas and topped with fresh coriander and flaked almonds, it makes a deliciously tasty meal accompanied by fluffy basmati rice or couscous.
Moroccan Spiced Mustard Lamb Stew with Apricots:
Ingredients: (to serve 4) NB- I used a larger casserole dish than pictured but used this smaller one to serve individual portions.
2 garlic cloves
1/2 small red chilli
Small thumb-size piece of fresh ginger
1 large onion
600g diced lamb leg
4 heaped teaspoons of Maille mustard with white wine, apricots and curry spices
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp Ras El Hanout spice mix
2tbsp olive oil
Salt and pepper
150g partially rehydrated dried apricots.
240g drained chickpeas (400g tin undrained)
400g tinned tomatoes
700ml chicken stock (or vegetable stock)
1. Put the diced lamb into a bowl along with the mustard. Mix thoroughly to coat the lamb and then leave to marinade in the fridge for 30 minutes.
2. Peel and finely chop the garlic, ginger and onion. Deseed and finely chop the chilli. Preheat the oven to 150 degrees C (fan.)
3. Add the lamb to a large casserole dish along with the olive oil and fry over a high heat until just browned. Add in the garlic, chilli, ginger and onion and turn the heat down to a medium heat.
4. Add in the spices, honey and a good pinch of both salt and black pepper.
5. Continue to fry the mixture over a medium heat for 5-10 minutes until the onion has softened. Then add in the tinned tomatoes and stock. Bring to a simmer and then put into the oven with a lid on for 2 hours. Check the stew at half hour intervals to check that it has enough liquid and is not drying out or burning. If it looks a little dry add a little more stock before returning it to the oven.
6. Meanwhile, cut your apricots up into chunky pieces.
7. Add the apricots to a bowl and cover with boiling water. Allow the apricots to sit whilst the stew is cooking. This will help to ensure the apricots are really juicy.
8. After two hours of cooking, add the chickpeas and apricots to the stew and then return the stew to the oven for another hour.
9. During the last 15 minutes of cooking time, prepare your rice. Thoroughly wash your desired amount of basmati rice in cold water and then add to a pan along with double the amount of cold water to rice and a pinch of salt. I use one cup rice and 2 cups cold water for 2 people (my cup is a small tea mug). Put over a high heat and cook for 10-12 minutes until the rice is fluffy and tender.
10. Once the stew is cooked and the lamb meat is really tender, remove it from the oven and scatter over some freshly chopped coriander and flaked almonds. Serve immediately with the fluffy basmati rice.