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LOCATION: Recipes >> African >> Spiced Lamb 01

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SPICED LAMB TOPPED WITH TOMATOES (M'fkoul) North Africa
serves 3-6

1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 small bunch parsley, chopped
1 small bunch cilantro, chopped
6 large lamb chops or 6 lamb shanks, about 8oz each
3 tablespoons olive oil
2 red onions, med-large, chopped
salt,1 teaspoon more or less to taste
1/2 teaspoon ground pepper
2 tablespoons tomato paste, blended in a 1/2 cup water
3 large ripe tomatoes,peeled,deseeded and halved
fine granulated sugar
1 1/2 tablespoons corn starch
1 small hot pepper
1-2 pounds White yam peeled and cut into 1 inch slices.

Mix together the cinnamon, cumin, ginger, parsley, and cilantro in
a small bowl. Spread and rub into lamb chops and leave in fridge
for 2-3 hours or cover and leave overnight.

Heat 2 1/2 tablespoons oil in a heavy skillet , add the onion,
sprinkle with some of the salt and cook very gently, stirring
occasionally, until browned and caramelized. remove from skillet.
Preheat the oven to 325 degs.

Brown the lamb on both sides in heavy skillet. Put aside the lamb
and brown the slices of Yam, Adding more oil if necessary. Add
any remaining spice and herb mixture, salt and pepper, then cover
the lamb with the onions. Add the tomato-water mixture over the
onions. Add the yam slices .Add sufficient water to almost cover,
bring to just to simmering point then put into preheated oven.
Cover and Cook about 20 minutes. Remove Yam if done and keep warm.
Recover and continue cooking another 15 minutes or until chops
are tender.

Put a tomato half, cut side down, on each lamb chop. Check the
seasoning and spicing of the cooking liquid, then baste the
tomatoes. Sprinkle with fine granulated sugar, cover and return
to the oven for 10 minutes. Baste at least once more.

Remove chops and tomato and set aside. With slotted spoon or
strainer, remove all other ingredients and reserve. Skim off the
oil or fat from the gravy. Using some of the hot gravy, make a
paste with the corn starch or some flour and add it to the gravy.
stir in well. Simmer till slightly thickened. Return lamb,tomato
and yam to gravy, heat through and serve.

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