Lamb and mushroom stew with preserved lemon, olives and spiced almond crunch
by GBC Kitchen

Ingredients

Oils & Vinegars

  • 2 tbsp of vegetable oil
  • 2 tbsp of olive oil

Fresh Meat

  • 1kg lamb shoulder, diced into cubes

Fruit & Vegetables

  • 250g of chestnut mushrooms, sliced
  • 1 red onion, sliced into half rounds
  • 2 garlic cloves, minced
  • 1 tbsp of chilli powder
  • 100g of pomegranate seeds

Spices & Dried Herbs

  • 7g of ginger, minced
  • 1 tbsp of ground cumin
  • 1 tbsp of smoked paprika
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 bunch of fresh coriander, roughly chopped

Store Cupboard

  • 2 tins of chopped tomatoes
  • 60g of chopped dried apricots, roughly chopped
  • 150g of green olives
  • 1 tin of chickpeas
  • 1 pinch of salt, to taste
  • 1 pinch of pepper, to taste
  • 1 tsp garlic powder
  • 1 pinch of salt
  • 300g of almonds, roughly chopped, leaving a handful whole

Delicatessen

  • 4 small preserved lemons

Cooking Sauces

  • 600ml of brown chicken stock

Cereals, Grains & Pasta

  • 30g of quinoa