moroccan

A marinade for Lamb.

1 teaspoon fennel seeds
fresh grated ginger, about 2 thumb-sized pieces
small bunch of rosemary leaves, chopped
a big pinch dried chilli flakes
1 teaspoon ground cumin
1 tablespoon ground coriander
salt and pepper
2 tablespoons of olive oil

Rub the marinade into 4 lamb neck fillet. Leave for 30 minutes.

Brown the meat briskly in a wide pan and remove to one side. Soften in the pan: 2 onions, a sweet potato or three, half a butternut squash, all peeled and sliced, until the onion is softened. Lay the meat on top.

Add 3 wine glasses of water, a cinnamon stick, 2 bay leaves and a handful of apricots. Braise in a hot oven (about 190ºC) for an hour or so.