Kashkashot — Moroccan Lamb and Vegetable Stew

👨‍🍳 Method

To assemble

1. 1
   Heat the oil in a wide pot and brown the lamb pieces on all sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 2
   Add the onion to the oil left in the wide pot and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the paprika, cumin, turmeric and cinnamon and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Paprika burns quickly and turns bitter: half a minute in the oil is enough, then move straight on to the next step.
4. 4
   Add the stock and bring to a boil.

   Stove
5. 5
   Return the lamb pieces to the pot and season with salt and black pepper.
6. 6
   Turn down to low, cover and simmer 45 minutes, until the lamb pieces soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Add the carrot and potatoes and cook another 30 minutes, until the carrots and potatoes are completely tender.

   Stove
8. 8
   Serve with the cilantro and with bread.