Moroccan stew with potatoes and lamb
4 Servings • 441 kcal / 1850 kJ, 19 g E, 44 g F, 20 g KH pro Portion
1 Aubergine (250 g)
1 Red onion
2 Garlic cloves
700 g waxy potatoes
2 Tl Ras el-Hanout
75 g dates
6 El Ghee
300 g finely diced lamb goulash
1 Tl Turmeric
150 g natural yogurt
1 ½ tsp salt
that. 30 Minutes (plus cooking time)
Wash the eggplant, clean and in 2 Cut cm large cubes. Peel the onion, halve and cut into rings. Peel the garlic and chop in to fine slithers. Peel the potatoes and put in 2 Cut cm large pieces. Finely grind the Ras el-Hanout and quarter the dates.
4 Heat a tablespoon of the ghee in a saucepan and fry the aubergines for 3-4 minutes, until they start to tan. Slide the eggplant cubes on the edge of the pan, Put the rest of the ghee in the middle and the lamb all around 3 Sear it for minutes. Add onions and garlic.
Add the spices and potatoes, toast briefly and with 100 Deglaze ml of water and the yogurt. Let it boil briefly, Add the date pieces and salt and the whole thing with the lid closed 25 Simmer for minutes on a low heat. Stir the stew again and season with pepper to taste.