Marrakesh Mutton

(or what I ate on my hols...)

Serves 4 people


1kg of mutton chops or steaks
2 medium onions, grated or very finely chopped
3 cloves garlic, finely chopped or pressed
3/4 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh chopped ginger
1/2 teaspoon chopped saffron
1/2 teaspoon turmeric
1 or 2 sticks cinnamon
1/4 cup olive oil
1/4 cup butter or vegetable oil
1/4 kg prunes (fresh is best or you can rehydrate the day before)
1 tablespoon honey
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon toasted golden sesame seeds
Handful of coarse chopped almonds

Cooking guide

Mix the meat with the onions, garlic, spices, and oils. Brown the meat for a few minutes over medium heat. Add 2 1/2 cups of water. Over high heat, bring the meat and liquids to a fast simmer.

Cover and simmer the meat over medium to low heat for two-and-half to 3 hours, until the meat is tender and breaks away easily from the bone. About halfway through cooking, remove and reserve 1/2 cup of the liquid. If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.

While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are quite tender. How long this takes can vary greatly depending on the prunes, but the average time is 15 to 30 minutes. Drain the prunes, and add the 1/2 cup of liquids reserved from the meat. Stir in the honey, sugar and cinnamon, and simmer the prunes another 10 minutes, or until they are sitting in a thick syrup.

Put the meat on a large serving dish and spoon the prunes and syrup on top. Garnish with fried almonds and/or sesame seeds. Serve with rice and a salad. Fantastic!