African: Spiced Lamb 01 by Recipe Cottage

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	Spiced Lamb 01

		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.