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Lamb & Saffron Stew

This recipe was inspired by a recent trip to Marrakech, though I opted for Parsnips instead of celeriac. It’s a simple and flavourful one-pot dish that’s perfect any time of the year. I always cook these types of dishes in a cast iron casserole dish, but a heavy-bottomed saucepan works just fine.

What you’ll need:

  • 1 lb diced lamb
  • 1 tsp of oil
  • 4 Baking potatoes, chopped into small chunks. I use baking potatoes as they have the best flavour.
  • 4 parsnips finely chopped
  • 2 Large onions finely chopped
  • 2 tins of plum tomatoes
  • 1 bunch of spring onions finely chopped
  • 1 red pepper finely chopped
  • 500 ml of boiling water
  • Pinch of Happy Hedgehogs Foods Persian Saffron
  • Salt & Pepper
  • 2 tsp of Happy Hedgehogs Marrakech spice mix

How to make:

  1. Before you begin, steep a few strands of Happy Hedgehogs Persian saffron in a cupful of warm water.

  2. In a heavy pan or Iron Casserole Dish, add the oil. Once heated, add the chopped potatoes, parsnips, onions, spring onions, and pepper. Cook until coated, then add the boiling water. Stir until the vegetables soften, then add the saffron. Stir thoroughly.

  3. Next, add the diced lamb and 2 teaspoons of Happy Hedgehogs Marrakech spice mix. Stir into the vegetables. Then add the tinned tomatoes, along with a good pinch of salt and a grind of black pepper. Give it another gentle stir, ensuring the heat isn’t too high to avoid scorching the bottom.

  4. Cover with a lid and gently cook for about an hour and a half or until the lamb is tender. If the sauce becomes too thick, you can add more water.

  5. Serve with a decent chunk of bread.

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