👨‍🍳 Instruktioner

1. 1

   Heat half the olive oil in a large, heavy-based casserole or pan over high heat. Season the lamb cubes and fry in batches until golden brown. Remove lamb from the pan and set aside.

   💡 Proffstips: Frying in batches ensures the lamb browns properly rather than steaming.
2. 2

   Add the remaining olive oil to the pan. Add the chopped onions and carrots, cover with a lid, and cook over medium heat for 3-4 minutes, shaking the pan occasionally until softened.

   💡 Proffstips: Sweating the vegetables first builds a flavor base for the stew.
3. 3

   Add the chopped garlic, ras el hanout, ground ginger, and saffron to the pan. Cook for 1 minute until fragrant.

   💡 Proffstips: Toasting the spices briefly enhances their aroma and flavor.
4. 4

   Return the lamb to the pan. Pour in the lamb stock and add the chopped tomatoes, cinnamon sticks, and lemon zest. Bring to a simmer.

   💡 Proffstips: Ensure the liquid covers most of the lamb; add more stock or water if needed.
5. 5

   Cover the pan and cook gently over low heat for 1 hour and 30 minutes, or until the lamb is tender. Stir occasionally.

   💡 Proffstips: Low and slow cooking is key to tender lamb.
6. 6

   Add the prunes and chickpeas to the stew. Season with salt and pepper. Continue to simmer, uncovered, for another 30 minutes, or until the sauce has thickened.

   💡 Proffstips: Uncovering the pot allows the sauce to reduce and thicken.
7. 7

   Remove the cinnamon sticks and lemon zest before serving. Serve hot.

   💡 Proffstips: This stew is excellent served with couscous, crusty bread, or mashed potatoes.