Moroccan Mutton Marvel by Nathalie, Buckhurst Hill

Ingredients:

• 2 teaspoon each of cumin seed, coriander seed - crushed
• 1 teaspoon turmeric
• 2 teaspoons paprika
• 2 tablespoon s plain flour
• 1/2 ikg mutton - large chunks
• 2 large onions - sliced
• 2 large carrots - grated
• 1 each red, green & yellow pepper -deseeded and roughly chunked
• 1 packet dried sultanas
• 1 tin of chopped tomatoes
• 1 carton cranberry juice
• 1 lamb stock cube - dissolved in a little hot water
• 1 cinnamon stick

Cooking Time:

180 min

Sprinkle half the onion and half the carrot into the bottom of a large Pyrex dish (one with a lid!). Mix the first 4 ingredients together and use to coat the meat chunks. Dry fry the meat in batches until brown, adding to the Pyrex dish. Throw over the rest of the carrot & onion then the peppers and dried fruit. Insert your cinnamon stick! Top with canned tomatoes, the stock and add enough juice to cover everything (you may not need it all) and pop the lid on.

Bung in the oven at about 160C for 3 hours, give it a stir, add more juice if needed, cook for a further hour or as long as you like (never cooked one longer than 8 hours though!). Serve with rice, couscous or even chips...but don't forget to remove the cinnamon stick before serving!!!