This dish was invented with whatever I had left in the house which wasn’t much but I always have spices (you should see my spice cupboard…) at hand so this is what the end result was. It’s Moroccan inspired but I wouldn’t say it is a traditional Moroccan dish that has been enjoyed for centuries…
4 lamb leg steaks (or chops)
2 tsp. cumin powder
1 tsp turmeric
2 tsp Ras el hanout powder
1 tsp. curry powder
2 tsp. chilli powder
1 tsp sweet pimenton (or paprika)
2cm fresh ginger, minced
1 preserved lemon, diced
4 garlic cloves, whole and unpeeled
1 potato, sliced
1 glass white wine
1 Marinade the lamb with cumin, turmeric, ras el hanout, curry, chilli, pimenton, ginger, preserved lemon and white wine. Add the garlic, olives and cranberries.
2 In an ovenproof dish, layer potato slices on the bottom and top with the marinated lamb. Add water until the lamb is just about covered.
3 Cover with aluminium foil and bake in a hot oven for 30 minutes. Remove the foil and bake for 20 minutes.